Fill a kettle with some water and bring to a boil. Preheat the oven to 400F

Pour the boiling water onto the bean curd sticks and allow it to soak for 15-20mins. Remove the end bits from the fresh shiitakes and slice down. Remove the end bits of the long beans and chop into bite sized pieces. Chop the baby corn spears into bite sized pieces. In a large mixing bowl, toss the veggies with 2 tbsp of avocado oil

Transfer the veggies onto a baking tray lined with parchment paper. Spread them out and bake in the oven for 20mins. In the meantime, finely chop the onion, garlic, and ginger. Chop the green onions while separating the white part from the green. Rinse and drain the short grain rice

Heat up a sauté pan to medium heat. Add 1 tbsp avocado oil followed by the onions and garlic. Sauté for 2-3mins, then add in the ginger and the white parts of the green onions. Sauté for 2-3mins.

Add in the rice and stir. Add the water and turn the heat to medium high. When the water begins to bubble, give the pan a good stir and turn the heat to medium low (ensure the rice is submerged in the liquid). Cover and cook for 15mins

Drain the bean curd sticks and roughly chop into bite sized pieces. Make the sauce by combining the soy sauce, dark soy sauce, toasted sesame oil, black vinegar, maple syrup, and chili oil

After 15mins, turn the heat off on the rice and allow it to cook further for another 10mins. When the veggies are done roasting, remove from the oven

Into the rice, add the chopped bean curd, roasted veggies, the green parts of the green onions, and the sauce. Give the rice a good mix. Plate the rice and serve with white sesame seeds sprinkled on top