Soak the brown rice overnight. Cook with extra water and for a bit longer than regular rice.

Once the rice is cooked, fluff it and let it cool to dry out. (Leftover cold rice from the fridge works great for this.)

Dice the corn and carrot, then blanch them briefly.

Prepare the vegetarian mushroom floss ahead of time (using shiitake mushroom stems).

Sauté garlic or leeks until fragrant, then add the rice and stir-fry until firm. Add the remaining ingredients and season to taste. Finally, turn off the heat and sprinkle in chopped green onions and seaweed, mixing well.

Serve hot with soy sauce and sliced chili peppers.

I use pre-seasoned roasted seaweed snacks from the supermarket for this recipe. They usually contain toasted sesame seeds and sesame oil, which add great flavor.