Method
Step 1
Boil a kettle of water for the rice.
Step 2
Place a saucepan of lightly salted boiling water over high heat. Add the rice and (once boiling again) reduce the heat to medium and cook for 15 minutes. Drain in a colander.
Step 3
Beat the eggs in a mug – one at a time. Place a frying pan over high heat and add a little oil to coat the pan. When the oil is hot, add one beaten egg and swirl to form a thin omelette. Cook for 30 seconds or until egg sets, then slide onto a plate. Repeat with the rest of the eggs. Roll up each omelette and slice crossways into thin ribbons.
Step 4
Prepare all ingredients as indicated above. Once the rice is cooked, place a large frying pan or wok over high heat. Add a few glugs of oil along with the onion, garlic, ginger, chilli, carrots and sugar. Sauté for about 5 minutes stirring often. Now add the courgettes and cooked rice and cook for another 3 minutes, stirring often. Finally, stir in the soy sauce. Turn the heat off.
Step 5
Serve in a bowl topped with egg ribbons and fresh coriander.