Cook the rice according to package instructions, preferably a day ahead and refrigerated to get the best texture for fried rice.

In a small bowl, dissolve 1 tablespoon of vegetable stock powder in 100ml of hot water to make a light stock.

Heat a large pan or wok over medium-high heat. Add a bit of oil, then scramble the eggs until fully cooked. Remove and set aside.

In the same pan, Sauté the minced garlic and sliced onion until translucent.

Add the chopped broccoli and diced pepper. Stir-fry for 2-3 minutes until they start to soften.

Add the cooked rice to the pan, breaking up any clumps. Pour the vegetable stock over the rice, stirring to combine.

Add the scrambled eggs back to the pan. Stir everything together, cooking for another 2 minutes until the rice is heated through and slightly crispy.

Serve hot, optionally garnished with green onions or sesame seeds.