1 Cup Basmati rice
1 Red Capsicum Cheek Very Finely Diced
1 Yellow Capsicum Cheek Very Finely Diced
1/2 Small Zucchini or Corgette Very Finely Diced
1/2 Small brown Onion Very Finely Diced
1/2 tsp Chinese 5 Spice
2 tsp Bragg Liquid Aminos, Tamari Shoyu or a good Soy sauce
Salt and Pepper to Taste
1 tsp Brown Sugar
1 tsp Sesame Oil
1 tblsp of rice bran or olive oil
Bring Saucepan of water to boil and add Rice. (If you have a rice cooker, use this) and once rice is cooked, then rinse under cold water to remove excess starch. This will stop the rice sticking to the wok or fry pan. (This dish is an ideal use for leftover rice from the night before as dry rice is preferable for this recipe.)
While rice is cooking, finely dice all ingredients and add to a suitable sized bowl. Add Brown Sugar, Soy Sauce, Chinese 5 Spice, salt and pepper to bowl and mix well with a spoon to coat all vegetables.
Once rice is cooked, heat wok or fry pan over a medium heat, add sesame oil and olive oil, vegetables then rice. Stir for 2 minutes until aroma's are released, vegetables are softened. Garnish with a little fresh chopped parsley and some toasted almonds (optional), sunflower seeds and some fried, dried shallot if you have it.