Asian Rice

Rinse the rice in a sieve until the water runs clear, then drain well. Peel the shallots and cut into rings. Rinse the peppers, halve, remove ribs and seeds and cut into strips. Trim the leeks, rinse and cut into rings. Peel the carrots and cut into thin strips. Sauté the vegetables together in hot oil for 1-2 minutes, stirring constantly. Add rice and sauté briefly. Season with garam masala and deglaze with the broth. Add some soy sauce and simmer, half-covered, for about 20 minutes, stirring occasionally. All of the liquid should be absorbed. Season with soy sauce and chilli powder and transfer to a bowl.