First make the sauce. Mix together 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 tbsp sesame oil, 1 tbsp maple syrup in a small bowl and set aside.
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.