Rice:

1. In a medium sauce pan combine rice with 2 cups of salted water and a touch of sesame oil.
2. Bring to a boil and stir constantly turn heat to a low simmer. Keep stirring for about 10-15 minutes.
3. Cover and take off heat.
4. In a large wok pour in sesame and canola oil.
5. Toss in vegetables, carrots eggplant, zucchini, peppers, scallions, onions, garlic, ginger.
6. Season with salt and pepper, Chinese five spice.
7. Add in corn and peas and cook till vegetables are just softening a bit.
8. Toss in rice and soy sauce and on high heat stir fry till rice is getting some crispy bits, about 10 minutes.
9. Beat eggs in a small bowl and pour into rice mixture and cook till egg is well done, and evenly distributed throughout rice (about 5-7 minute).

Seitan:

1. Grab another saute pan pour in sesame oil and canola oil.
2. Throw in garlic, onion, peppers, basil, and bay leaf, soy sauce.
3. Toss in seitan, cook for about 5 minutes.
4. Pour in veg broth.
5. Add in red curry paste stirring well to have it evenly throughout.
6. Drizzle in cocount cream.
7. Season with salt and pepper and let it simmer on low heat for about 10 minutes.

Bok choy:

1. In another saute pan or wok on high heat pour in sesame oil and canola oil.
2. Toss in bok choy and stir fry a bit.
3. Add in onions and ginger, continually stirring.
4. Pour in soy sauce and season with salt and pepper.
5. Take off heat.

Plating:

1. Place a nice amount of the fried rice into a bowl.
2. Top with seitan and an arrangement of bok choy beside it.
3. Ready to serve.