In a bowl combine the spices, salt and pepper, oil, sauces, garlic and ginger and mix well. Set aside.
Place 700ml water in a saucepan and bring to a simmer. Meanwhile, rinse the rice under the cold tap, drain then add to the saucepan. Cover and simmer gently until the rice is tender, fluffy and the water has been absorbed (add a little extra water if needed should the pan go dry). Fluff with a fork then place in the fridge to chill for 1 hour.
In a wok over a medium high heat, add half of the spice mixture and cook and stir for 30 seconds. Add the cooked rice then stir fry until dry and well integrated with the spices, taste test then add more of the spice mixture if desired. Serve and enjoy!
I made the mistake of pouring the Chinese sauce straight into my pan, don't do this, use reservedly! The sauce goes far, try adding a tablespoon at a time.