Make the ginger and lemon grass rice by removing the outer leaves of the lemon grass and finely slice the tender heart. Place in a saucepan with the rice, ginger and salt. Add the measured water and bring to the boil. Reduce the heat, cover the pan with a tight-fitting lid and simmer gently for 14–16 minutes or until the rice is sticky and tender and the water is absorbed. Set aside.
When you are ready to eat, prepare the stir-fry. Heat the oil in a large wok over a medium heat, then add garlic, ginger, chilli and spring onions and stir-fry for 30 seconds. Add the baby corn and broccoli and stir-fry for 3–4 minutes until almost tender, then stir in the oyster sauce and light soy sauce and simmer gently for 30 seconds.
Remove the stir-fry from the heat and serve with the ginger and lemon grass rice with the sesame seeds sprinkled over.