Nasi Goreng Cina: Malaysian Fried Rice
[Vegan]

For the Rice:

1. Put all ingredients in a medium size pot, in no particular order, turn heat to high and stir to combine.
2. When water comes to a simmer (about 3-5 minutes), turn heat to low and cover the pot.
3. Simmer for 24-30 minutes.
4. If rice is still on the wet side after 30 minutes, turn up the heat and cook for about a minute, stirring frequently, allowing the water to be absorbed.
5. Turn off heat.

To Make the Stir Fry:

1. Heat grapeseed oil in a large skillet.
2. Add onions, garlic and ginger. Cook for 6 minutes, stirring occasionally so that everything gets evenly browned.
3. While onions, garlic and ginger is cooking, make the sauce by adding all of the sauce ingredients into a bowl and stir. Set aside.
4. Add cabbage to the pan, stir and cook for 1 minute.
5. Add mushrooms and 1 Tablespoon of the sauce and cook for 3 minutes, flipping with a spatula every minute.
6. Add rice and cook for 4 minutes, flipping occasionally.
7. Add red peppers and sauce and cook for an additional 3 minutes (you want the peppers to have a slight crunch to them).
8. Turn off heat and serve.
9. Garnish with a few cilantro stems.