This colourful veggie fried rice recipe is a quick, healthy dinner that's suitable for vegans and vegetarians. It's always popular with the kids and is a great way to use up leftover rice.
Next heat the oil in a large wok. Add a finely chopped onion and stir fry for 5 minutes until soft.
Add 2 cloves chopped garlic, a 1 inch piece of ginger, peeled and chopped and stir fry for one minute.
Add 2 diced carrots and 100g chopped green beans. Stir fry for a further 5 minutes until the carrots are softening.
Add a handful of frozen peas and another handful of frozen sweetcorn and fry for 2 minutes until warmed through.
Add a large bowlful of cooked rice (mine weighed 300g before cooking). Stir fry until the rice is piping hot and well mixed in with the vegetables.
Add the sauce and mix in.
Serve immediately. If liked you can serve with fresh coriander, toasted cashew nuts, peanuts, spring onions or roasted tofu.