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Ingredients

1 tbsp oil (sunflower)

3 shallots, chopped finely

2 garlic cloves, crushed

1 red chili, deseeded and chopped finely

2,5cm piece ginger, shredded finely

1/2 green bell pepper, slized finely

150g / 2-3 baby aubergines

90g / 6 baby corn, halved lengthways and blanched

90g of sugar snap peas or "mange tout" (snow peas), trimmed and blanched

1 tomato, cut into 8 pieces

90g bean-sprouts

500g Thai Jasmine rice

2 tbsp tomato ketchup

2 tbsp light soy sauce

Method

Heat the oil in a wok over high heat. Add the Shallots, garlic, chii and ginger. Stir until challots have softened

Add the green bell pepper and baby aubergines, then stir. Add the peas, baby corn, tomato and bean-sprouts. Stir for 3 minutes

Add the rice and lift-stir with 2 spoons for 4-5 minutes, until no more steam is released. Stir in the tomato ketchup and soy sauce.

Serve immediately, garnished with coriander leaes and lime wedges to squeeze over.