1. Add a little oil to a hot lidded frying pan. Add rice. Toast uncovered for a moment. Add a pinch of salt and the water, mix, lower the heat. Cover and cook for 25-40 mins, or until the water is absorbed.
2. In the meantime prepare your vegetables. Gloss a hot wok or heavy pan with oil. Tumble in the garlic, chilli, ginger, onion/leek and any firm vegetables, like carrots. Once soft, slowly add the other vegetables, leaving the delicate ones like broccoli until the end.
3. Once the vegetables are soft, but still with a crunch, add your rice. Add a good splash of soy, lime/lemon juice and some zest. Adjust seasoning to taste. Finish with toasted coconut, cashews or sunflower seeds and herbs.