Wash the rice, strain it and let it drain well. Bring to the boil with the water, stir well, add the butter and gently simmer with the lid on for 12 minutes. Remove from heat and let ripen for 30 minutes without opening the lid.
In the meantime, prepare the ingredients for the vegetables and for seasoning. Cut an approx. 4 cm long piece from a carrot, peel it, cut lengthways into thin slices and cut them lengthways into thin strips. Work the strips crosswise into small cubes. Process the appropriate amount and keep it ready.
Separate the leaves from the stem of the kailan heads. Discard the woody stem. Separate the thin petioles from the leaves along the central panicle and cut across into 4 cm wide rolls. Place the leaves on top of each other, cut in half lengthways and cut across into strips approx. 2 cm wide. Store the leaf strips and stem rolls separately. Cut the white part of the spring onions crosswise into approx. 2 mm wide slices. Stalk the peppers, cut open lengthways, unfold, core, lengthways into thin threads and cut them crossways into small cubes.
Wash the fresh ginger, peel it and cut it crosswise into pieces approx. 4 cm long. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Weigh frozen goods and allow to thaw. Wash and sort the fresh mung seedlings and use the good ones whole.