Vegetable Fried Rice

125g Long-grain white rice
60g Green Beans
60g Cooked peas
25g Bamboo shoots, chopped
3 tbsp Peanut oil
1 tsp Sesame oil
2 Garlic cloves
1 green pepper, seeded and chopped
4 Baby corn cobs, sliced
3 Tomatoes, skinned, seeded and chopped
½ tsp Chinese five-spice powder
　
1 - Bring a large saucepan of water to the boil, add the long-grain rice to the saucepan and cook for about 15 minutes. Drain the rice well, rinse under cold water and drain thoroughly again.

2 - Heat the peanut oil in a preheated wok. Add the garlic and five-spice and stir-fry for 30 seconds.

3 - Add the green beans, chopped pepper and sliced corn cobs and stir-fry in wok for 2 minutes.

4 - Stir in the bamboo shoots, tomatoes, peas and rice into the mixture in the wok and stir-fry for a further 1 minute.

5 - Sprinkle with sesame oil and transfer to serving dishes.