Step 1 Cook brown rice according to packet instructions; drain, cover to keep warm and set aside.
Step 2 Meanwhile, set a wok (or large non-stick frying pan) over high heat and heat half of the rice bran oil. Coat salmon fillets evenly with Chinese five spice; cook, turning occasionally, for 3–4 minutes, or until fillets are golden brown and starting to flake. Remove cooked salmon from wok, cover to keep warm and set aside.
Step 3 Add remaining rice bran oil to wok (or pan) with mushrooms, garlic, ginger and chilli (if using); cook, stirring occasionally, for 1–2 minutes, or until mushrooms are soft and mixture is aromatic.
Step 4 Add bok choy, snow peas and oyster sauce to wok (or pan) with 2 tablespoons water. (The mixture will steam slightly.) Cook veg for 2 more minutes, or until greens are bright green and just tender.
Step 5 Divide reserved cooked rice among 4 bowls, then top with stir-fried vegies and reserved five-spice salmon; scatter with sesame seeds and serve.