Heat oil in a small wok or saute pan. Add cumin seeds and mustard seeds. Allow the seeds to brown and sizzle. Add the curry leaves, making sure to stand back as the leaves hit oil, as they may cause oil to splatter.
Start adding all of the vegetables you are using. Add the onions, let cook for 1-2 minutes.
Add remaining vegetables, carrots, tomatoes, chili pepper (if using) and salt. Stir to combine and let cook for another minute
Add spices and seasonings, stir in garlic, ginger, cumin coriander powder, turmeric.
Stir in the green onions.
Once the veggies have cooked, add in the rice, try to separate the grains if the rice has clumped together. Stir quickly because the rice will soak up all of the oil and stick to the pan.