1. Boil rice until cooked to your liking. Refrigerate.
2. While rice is cooling in the fridge, dice all of the vegetables into tiny cubes.
3. Combine all of the chopped vegetables with the cooked rice.
4. Add vinegar, oil and curry powder.
5. Stir until it is well combined and curry powder has covered all of the rice.
6. Keep refrigerated as it is best served cold. Can keep in the fridge for almost a week.