Cook the brown rice according to package instructions. I recommend cooking the rice the night before and keep in the fridge.
In a large pan, sauté onion and garlic for 2-3 minutes. Then add red bell pepper, carrots, zucchini and cabbage and sauté for a further 5-10 minutes or until soft.
Add turmeric and thai allrounder spice and stir to combine.
Then add brown rice, coconut aminos, maple syrup, frozen peas, salt and pepper to taste. Stir to combine.
Serve your vegetable fried rice with fresh parsley and enjoy!