To make the rice, wash it under cold water until the water runs clear.
Add it to a pan together with 1 cup of cold water and a pinch of salt.
Cook on a very low heat with the lid covered until the water is absorbed.
Remove from the heat and let the pan covered with a lid for about 5-10 minutes.
To make the stir fry, chop the spring onions and garlic cloves.
Add the vegetable oil to the wok and heat it up on a high heat.
Next, add the spring onions, garlic and ginger to the wok and stir for about 10-20 seconds so that the flavours can be released. Do not stir it for too long, or the garlic will become bitter.
Chop the peppers and mushrooms, in they go to be stirred until they begin to soften a bit. Cooking them on a high heat means the colour and crunch won't change too much.
The spinach can be added now too, along with the soy sauces, sesame oil and Chinese 5 spices.
Stir for a further 2 minutes, then remove from the heat and decorate with chopped parsley.
Serve with the cooked rice.