Preparation
1 Put the rice into a sieve and rinse thoroughly. Then put it into a large saucepan and cover with 2cm of water, bring to the boil.
2 Simmer for 8-10 minutes, until tender, but still has a little bite, drain and leave to cool in a large bowl for 15 minutes.
3 In a large deep-frying pan, heat a glug of oil add the onion, carrots for some bite and frozen veg mix for some bulk and fry on a medium heat for 8-10 minutes until the veg are defrosted and hot through.
4 Add the rice, garlic, chilli flakes and soy and stir fry together for a minute.
5 Scrape everything to one side of the pan and add the eggs. Fry the beaten egg for a minute or two until just set, then mix into the rest of the rice and vegetables.
6 Add the spinach and stir through. Serve straight away with extra chilli flakes for a little extra kick and soy for a slight tang and the lemon wedges on the side.