Cook the rice following pack
instructions. Heat 2 tsp oil in a
large frying pan or wok. Add the
ginger and garlic and fry for 1 min.
Tip in the veg and stir-fry over high
heat for 3-4 mins.
Meanwhile, mix the eggs with
the coriander and seasoning. Heat
a small non-stick frying pan with
the remaining oil. Add the egg,
stir once, then allow to cook over
a gentle heat until almost set.
Flip (using a plate if necessary)
and cook on the other side until
cooked through. Tip onto a board
and cut into strips.
Add the drained cooked rice,
soy sauce, sesame oil and chilli
jam to the veg, mixing to heat
through. Divide into bowls and
top with the omelette strips,
a few coriander leaves and sesame seeds.