Tip the rice into a bowl, cover with cold water and whisk for 1-2 mins till the water goes cloudy (this is the starch). Drain, rinse and tip into a small pan. Add 150ml boiling water and a pinch of salt. Pop on a lid, bring to the boil then turn the heat down very low. Gently simmer for 25 mins till all the water is absorbed, then take off the heat and leave to steam in the pan (keep the lid on) for 5-10 mins.

While the rice simmers, peel the garlic cloves and finely chop or grate them. Finely chop the coriander stalks (keep the leaves for later). Trim the roots and any dry ends away from the spring onions, then finely slice the spring onions. Slide the garlic, coriander stalks and spring onions into a bowl. Spoon in 2 tbsp tamari and squeeze in half of the orange juice. Stir to mix.

Tear the portobello mushrooms into bite-sized chunks. Halve the pepper and scoop out of the seeds and white membrane. Thinly slice the pepper into strips. Peel the carrot and slice into matchsticks. Trim any woody stems off the kale and finely shred the leaves.

Pour 1 tbsp oil into a large frying pan or wok and warm to a high heat. Scatter in the mushrooms and stir fry for 4-5 mins, till golden. Add the sliced pepper, carrot and kale. Sprinkle in 1 tsp China 5 spice and stir well. Continue to fry for 3-4 mins, till slightly softened.

Pour the garlic, coriander and tamari sauce into the pan. Warm through for 1 min. Spoon the cooked brown rice into bowls and top with the stir fried vegetables. Serve topped with the reserved coriander leaves to garnish.