Place on high fire a medium/large pot filled with salted water. When it comes to a boil add the rice, reduce the heat and simmer for about 25 minutes, stirring 2-3 while cooking, until rice has softened but still a bit al-dente.
Remove from the heat and place in a sieve to drain. Immediately return to the pot and cover with the lid while placing a kitchen towel in-between. Allow for 3 minutes for the extra moisture to be absorbed, fluff with a fork and keep aside with the lid off.
Take a large frying pan and place on medium heat. Pour the oil and when for a minute to heat-up. Add the onions and cook for only 2 minutes. Increase the heat and toss in the corn, peas and aubergines, give it a good stir and allow to cook for3 minutes without moving. Give it another toss and allow to cook for 2 minutes. Last toss and 2 more minutes of cooking. Pour the Soy sauce, season with the salt and pepper, add the thyme and toss well. 30 seconds later remove from the heat.
We build our dish by combining into the rice the vegetables along with the parsley. Give it a good stir and serve.