Stir-fried Rice and Vegetables

The ginger gives this Asian dish a wonderful flavor and also boosts its therapeutic properties.

Generous ½ cup brown basmati rice, rinsed and drained
1½ cups 1-2-3 Vegetable Stock
1-inch piece of fresh ginger root, peeled and finely sliced
1 garlic clove, halved
2-inch piece of pared lemon zest
1½ cups shitake mushrooms
2 tablespoons extra virgin olive oil
6 ounces baby carrots, trimmed
8 ounces baby zucchini, halved
About 1½ cups broccoli, broken into florets
6 scallions diagonally sliced
Cardia salt to taste
2 teaspoons toasted sesame oil