Heat sesame oil in a large wok and once the oil is piping hot, add the spring onion whites and stir fry for 1 mt on high.
Add the rest of the vegetables and toss them on high heat for 3-4 mts.
Add salt and pepper pwd combine. Cook on high for a mt. Add the cooked cold rice and combine well. Spread it all over the pan and leave on medium high for a mt. Combine again, spread out and leave on medium high for another mt.
Add vinegar and toss all the contents on high heat for a 30 secs. Turn off flame. Garnish with chopped spring onion greens and serve hot.