Start by heating the low-sodium chicken stock/vegetable stock (if you’re a vegetarian), in a medium sauce-pan, and add the rice. Cover and cook until the rice is tender. Add the water to the rice, if the rice is not cooked enough. Heat a pan in a medium-heat, and add the oil. Add the garlic, sauté for a minute, and add the chopped carrots, bell peppers, and spring onions…

Now add soy sauce to the pan, and let the vegetables cook in the soy sauce in a low flame…

Next, toss the cooked rice into the pan, and stir it all around, so that everything is combined well…

Transfer to serving dish, and enjoy!