220 g Brown rice
2 15-cm Dried konbu seaweed,
soaked in 625 ml cool water for 20 minutes
2 tablespoons Oil
2 Medium yellow or white onions, cubed
4 cloves Garlic, finely chopped
1 Medium carrot, peeled, halved lengthways
then sliced thinly
1 Medium green capsicum (bell pepper),
cleaned and diced into 1 cm squares
6 Large dried shiitake mushrooms
soaked in hot water, diced small
80 g Fresh or frozen green peas

Garnishing
1 sprig Fresh coriander (cilantro) leaves, for garnishing

Seasonings
1/2 teaspoon Salt
1 teaspoon Sugar
2 teaspoons Soy sauce
1 teaspoon Ground black pepper

Wash rice thoroughly in several changes of water until the water runs clear. In a bowl soak the rice with enough water to cover by 1 inch, and set aside to soak for several hours, preferably overnight. Just before cooking, drain the rice. Slice konbu into 1 cm strips and return to its soaking liquid. Using a small saucepan, boil the konbu, then lower heat and simmer to reduce liquid for about 20 minutes. Set aside. Place drained rice, knobu and knobu broth in a pan, bring to a boil and simmer until done, about 20 to 25 minutes. Cool rice and set aside knobu. Heat 2 tablespoons oil in wok or rommy pan until hot, then add onion and garlic. Stir fry for 1 minute then add the carrots, capsicum, shiitake, seasonings and finally, the peas. Continue to stir fry for 2 to 3 minutes, then add the cooked rice and konbu. Mix well and cook until rice is heated through, about 5 minutes.Adjust seasoning. Turn off heat, and transfer rice and vegetables to a serving bowl.