Cook basmati rice, spread on a flat tray, and cool completely.
Heat vegetable oil in a wok on high flame until smoking.
Sauté garlic paste and spring onion whites for 30 seconds.
Add finely chopped carrot, capsicum, and cabbage; stir-fry rapidly for 2 minutes.
Stir in cooled rice, soy sauce, vinegar, black pepper, and salt; toss on high heat for 2 minutes and serve.