Cook the long-grain rice if not using leftovers. Use only water and salt. Rinse well to remove starch and prevent it from becoming mushy.

Sauté the onion in a drizzle of olive oil. When halfway done, add the zucchini and after a minute, the tomato. Let cook for 5 minutes.

Add the dissolved bouillon cube in water or the 1 1/4 cups of vegetable broth. After boiling for 5 minutes, add the peas, ginger, and salt.

Boil for another 10 minutes until the broth reduces. Keep it juicy as the rice will be added.

Once the rice is added, turn off the heat and stir the mixture. Adjust salt if needed. Let it rest and it's ready to eat.