First cook the rice. Place the rice in a deep saucepan, cover with water and bring to the boil. Reduce to a simmer, cover and cook for 15 – 20 minutes until the rice is soft. Drain and fluff the rice with a fork. Leave to rest in the saucepan until needed.

Whilst the rice is cooking make the five spice sauce. Peel and grate the ginger into a small bowl. Then combine with the rest of the sauce ingredients and a pinch of salt. Mix well.

When the rice has about 10 minutes left fry the vegetables. Halve the peppers, removing the stem and seeds. Then slice lengthways into thin strips. Halve and chop the carrots into thin batons. Heat the sunflower oil in a large frying pan over a high heat, toss the peppers, carrots and peas into the oil and fry for about 3 – 5 minutes until the vegetables start to soften. Pour the five spice mixture to the pan and cook for a further 3 minutes until the sauce reduces and the vegetables begin to take some colour. Remove from the heat.

Once the vegetables have cooked immediately plate the portions of cooked rice and pour the fried vegetables over the top. Slice the spring onions and sprinkle over each dish to garnish along with the sesame seeds.