For the sauce.
Boil the garlic and red chillies mentioned in the first part of ingredients with 1/4 cup for about 5-6 minutes. Grind to make a chilli-garlic paste. Keep aside.
Mix the cornflour and vegetable/chicken stock and keep aside.
Heat oil in a wok and add ginger, garlic, green chillies to it. Saute for 1 minute and add the spring onions. Saute for another 3-4 minutes.
Add the chilli-garlic paste and saute for 2 minutes. Add vinegar, salt and sugar.
Now add the stock and cornflour mixture to this, stirring continuously for about 2-3 minutes till the sauce thickness. Keep aside to cool. This will roughly make about 1/2 cup of sauce, more than what you need for the rice. Store whatever is left in an airtight container and it should be okay in the fridge for about a week or 10 days.
Heat oil in a big wok, add the garlic and ginger and saute on a medium flame for a few seconds.
Add the spring onion and the 1/2 cup vegetables, saute on a high flame for 2 to 3 minutes.
Add the eggs and saute for another 1 minute.
Add soya, sauce, vinegar, schezwan sauce and saute for another 2 minutes. Add rice to this and mix well. Serve hot garnished with spring onion greens.