Cook basmati rice, spread on a tray, and cool completely.
Mix red chili powder with 1 tbsp water and 1 tsp soy sauce into a quick Schezwan chili paste.
Heat vegetable oil in a wok on high flame, sauté garlic paste, diced cabbage, carrot, and capsicum for 2 minutes.
Add prepared chili paste, remaining soy sauce, salt, and cooled rice.
Toss rapidly on high heat for 2 minutes, sprinkle spring onions, and serve hot.