Ingredients

Steps

• Cook rice in boiling water, drain, refresh with cold water, and chill in the fridge overnight.
• Heat 15ml oil in a large wok and scramble the eggs with soy sauce and chilli flakes.
• Add courgette cubes and cook for 4 minutes until tender.
• Mix in 150g peas, cold rice, remaining oil, coriander stalks, and 30ml soy sauce.
• Stir-fry over high heat until hot, then season with salt and pepper.
• Squeeze in lime juice and stir in most of the coriander leaves.
• Serve immediately garnished with remaining coriander and lime wedges.