Instructions

1. Finely chop the spring onions, green parts too, then put aside a handful of the white parts.
2. Finely chop the garlic, chilli and ginger.
3. Cut the bell pepper, carrot and the asparagus or broccoli into bite-sized pieces.
4. Heat the oil in a wok over medium heat. When hot, add the chopped onion, garlic and ginger.
5. Sir-fry for a couple of minutes, then add the rest of the chopped veggies. Stir-fry for a minute, then add a soy sauce and rice wine.
6. Stir-fry for a couple of minutes, then add a drop of water, turn down the heat and put a lid on.
7. Cook for about 5 minutes until the veggies are tender.
8. Add the sesame oil, sesame seeds and the rice. Stir-fry until the rice has warmed through.
9. Taste, add season with salt& pepper, if needed. You can add more soy sauce too.
10. Scatter the coriander leaves and the remaining spring onion pieces over the dish, then serve.