Rinse the rice a few times until the water begins to run clear. Place the rice in 1 ¼ cup water and soak for 20 minutes. Heat rice on medium low heat until it begins to boil, then reduce heat and cook for 20 minutes. Turn off the heat and let it sit until ready to serve.
Make the sauce and veggies
Heat the oil in a medium saucepan. Add the onions and carrots and cook for about 5-8 minutes or until very soft. Add the ginger and cook for 30 seconds. Add the vegetable broth and bay leaf to the pot, heat to a boil and cook for five minutes.
Add the curry roux to the pot, stirring continually to dissolve it into the liquid. Add 1 tablespoon applesauce to the pot plus salt and pepper as desired. Mix well, taste and adjust the seasoning as desired. Thin out with additional veggie broth or water to reach the desired consistency.
Heat the oil in a skillet over medium high heat. Add the green beans and red bell pepper and cook for 3-4 minutes. Add the mushroom and continue cooking until mushrooms are soft.
Tips for BEST Results:If spicy isn't your thing, be sure to start with the low heat variety first. You can always add more spice if you want more heat.Cook the vegetables in a wok if possible for the best texture for your stir fried veggies.Cook the rice in a well sealed pot so the water doesn't evaporate. You can wrap the lid and seam where the lid and pot come together with foil to prevent excessive evaporation.Soak the rice so it cooks in the specified time and has the best texture.Try to avoid opening the lid of the rice while it is cooking this releases all the heat and can impact the final texture of the rice.Taste the sauce to adjust the sweetness and spiciness of the dish. To make sweeter, add more applesauce and to make it spicier add cayenne pepper.