onion (I use leek or spring onion as I prefer them)
Chop all the vegetables so they are ready to go. Cut into bite size pieces and have them ready in separate bowls. Put the rice on to cook (I like to use a rice cooker). Cut the Chorizos in half lengthways, then slice to make bite size pieces. Put these into a hot non-stick pan – don’t add oil as the oil from the sausages is enough. Once they have started to brown a little, add the eggplant. Once that has started to soften, add the carrot, celery and broccoli. Once those have softened a bit, add the capsicum, onion and mushroom. Once those have cooked, add the cooked rice, a dash of soy sauce and mix together. Serve.