Chinese Veg. Steamed Rice

First tasted this dish in Wan-Ley, a small, dark, scary Chinese outlet in Indiranagar. You get this in Beijing Bytes too but doesn't match the level of Wan-Ley.
Tastes yummy with Manchurian gravy. Its bland and soothing to the tummy and induces good sleep! Quick to make and a good choice when you want to use up vegetables.
Somehow I never found the proper recipe for this on the net, so just improvised. And it worked!

Ingredients:

1. Jeera rice - 1 cup
2. Ginger Garlic Paste - 1 tsp.
3. Chopped vegetables ( Carrots, Cabbage, Beans, Cauliflower, Baby Corn, Capsicum, Spinach etc. - cut into 1 inch pieces) - 2 cups
4. Corn Flour - 3-4 tsp dissolved  in water.
5. Soya sauce - 2-3 drops
6. Ajinomoto - 1/4 tsp. (Optional)
7. Oil - 2-3 tsp.
8. Salt - to taste

Procedure:

1. Cook the rice and vegetables in a cooker using separators. (Cook rice with a little more water than usual to make it starchy. Add water till the level of the vegetables while cooking). After cooking, keep the rice aside and separate the vegetables and the stock.
2. In a Kadai, heat oil and fry the ginger garlic paste. Add the vegetable stock to it and bring to a boil.
3. Slowly add the dissolved corn flour till it thickens. Add salt, soya sauce and ajinomoto.
4. Add the vegetables and boil for 2 minutes and allow it to thicken further. 
5. Mix the cooked rice into this. It should look like broth.
6. Serve with Manchurian Sauce.