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1
In a small bowl, mix sauce ingredients together.
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2
Put the cinnamon sticks and the water in a pot and bring to a boil.
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3
Cook about 5 minutes over medium heat.
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4
Under cold running water, rinse the rice in a saucepan until the water runs clear.
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5
Drain and add the rice to the cinnamon water.
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6
Bring the water to a boil again, reduce the heat to low, and cover.
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7
Simmer covered for 17 minutes, or until craters appear in the surface of the rice and the water has been absorbed.
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8
Remove from the heat and fluff the cooked grains with a fork.
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9
Cover and let sit for 15 minutes, then uncover and spread the rice out on a cookie sheet with a fork to cool completely.
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10
Discard the cinnamon sticks.
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11
(The rice should be cold or at least room temperature before stir-frying.)
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12
Heat a wok or large skillet.
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13
Add the oil and heat until hot.
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14
Add the leeks and garlic, and stir-fry over medium heat until slightly softened and translucent.
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15
Add the curry powder and stir-fry for 10 seconds, until fragrant.
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16
Add the carrots, turnips, rice wine, and water, and partially cover.
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17
Cook about 5 to 8 minutes, until tender, then add the cooked rice, breaking it up with a spatula.
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18
Add the peas and the sauce.
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19
Toss lightly to coat the ingredients and spoon into a serving dish.
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20
Serve hot.
