Wash rice until the water runs clear; you may need to wash the rice 4-5 times.

Add rice, water, 2 tablespoon soy sauce and Chinese five spice powder and stir. Bring to a boil, then lower the heat to the lowest setting then cover the pot.

Cook until rice has absorbed all of the water and is cooked through, about 20 minutes.

Place rice in a large baking dish or sheet pan and spread out using a fork. Allow to cool completely.

Season chicken thighs with 1 tsp soy sauce, 1 tsp ginger, 1 tsp garlic and ½ tsp black pepper then set aside.

Season shrimp with 1 tsp soy sauce, 1 tsp ginger, 1 tsp garlic and ½ tsp black pepper then set aside.

To a large cooking pan or wok, add 1 tsp canola oil. When oil is hot add shrimp and sauté for 2-3 minutes then remove from the pot and set aside.

Repeat this process with the chicken but cook until the chicken is browned on all sides and cooked through, about 6-7 minutes. Remove from pot.

Cook Chinese sausage for about 2-3 minutes then remove from the pot and set aside.

Add chopped onions and sauté for 2-3 minutes before adding the frozen vegetables. Stir fry vegetables for 2 minutes then move to the side and add the beaten egg.

Scramble egg while cooking, for about 1 minute.

Add egg, vegetables, shrimp, chicken and Chinese sausage to the cooled rice and mix to combine.

To the pot add 1 tsp canola oil and 2 tsp sesame oil. Add rice to the pot and stir fry for about 2 minutes then remove from heat and mix in scallion. Enjoy!