Heat oil in a large bottom pan or a wok; add the grated ginger and minced garlic. Saute for 30 seconds or until fragrant.
Add all the vegetables and cook on medium-high flame until crisp tender, about 6~8 minutes.
Stir in the Schezwan sauce, soy sauce, salt and pepper and mix well, cook for 1 minute.
Add the cooked rice and mix well until combined.
Cook for another 3~4 minutes. Serve hot along with vegetable manchurian for a delicious and filling meal.