Bring water to a boil with cinnamon sticks in it and simmer 30 minutes. Measure out 2 cups of water. Discard any remaining water. Return cinnamon water and stick to the pan.

Rinse the rice for 3 minutes. Add rice to the cinnamon water and cook 20 minutes. Remove rice from the heat, fluff and let sit covered 15 minutes. Remove cover and allow to cool 1 hour. Spread rice out on a baking sheet to cool completely. Stir to separate rice kernels. Refrigerate at least one hour. (This can be done the day before and refrigerated).

Heat 1 ½ Tbsps vegetable oil in a large sauce pan. Scramble the eggs lightly. Add the leeks and garlic and saute 3 minutes. Add the curry powder and stir for about 10 seconds till mixed in.

Add the carrots and turnips to the egg/leek/garlic mixture. Combine the sugar and rice wine (or wine/vinegar mixture). Then add 2 Tbsps of the rice wine and ½ cup of water the vegetable mixture. Boil for about 8 minutes.

Add the soya sauce, black pepper and frozen peas to the pan. Finally add the cold rice and mix in thoroughly. Heat through. This make take 7 or 8 minutes or more depending on the size of your pan.