Cook basmati rice and let cool completely.
Heat vegetable oil in a hot wok, sauté heavy garlic paste and red chili powder for 1 minute to create Schezwan base flavor.
Add finely chopped cabbage, carrot, and capsicum; stir-fry rapidly on high flame.
Add cooled rice, soy sauce, vinegar, and salt.
Toss vigorously on high heat until rice grains are evenly coated and spiced; serve hot.