Heat 2 tablespoon olive or rapeseed oil in a large non stick frying pan and add the carrots and gently stir fry for about 5 minutes until beginning to soften.
Add 50g (2oz) mushrooms and 1 diced red pepper to the pan and continue to cook for another 5 minutes until softened.
Next stir in 3 sliced spring onions, 2 copped garlic cloves and 1 tablespoon grated root ginger and stir fry for another 1–2 minutes.
Push the vegetable to one side of the pan and pour in 4 beaten eggs, cook stirring the egg to scramble, then combine the egg with the vegetable.
Add 500g (4 cups) cooked rice and 100g (3½oz) each peas and sweetcorn. Toss together to combine and pour over 3 tablespoon each sesame seed oil and soy sauce. Cook over the heat stirring frequently until the the rice is pipping hot.
Serve garnished with coriander (cilantro) if desired.
Cook the rice in advance to allow time for the rice to dry ideally up to 24 hours in advance (store in the refrigerator). If cooking just before using spread out on a baking tray to steam dry before using.Swap in any vegetables that you have to hand , this is great dish for using up what you have. Add the slower cooking vegetables first followed by the quicker cooking vegetable later.Not suitable for freezingNutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only.