Cook rice according to packet instructions. Don't over cook the rice as you want it to hold its shape when you add it to the wok later on.

Drain the rice well in a colander and occasionally using a fork or spoon mix it so it doesn't become to clumped together as it cools.

The frozen vegetables can be added as they are but they will remain slightly crunchy so if wanting the vegetables soft. First place them in a bowl with 4-5 tbsps of water and cover with clingfilm then pierce it a couple of times. Place it in the microwave for 3-4 minutes or less.

In the meantime heat the sunflower oil in a large wok. Add the two eggs and continously mix to form scrambled eggs.

Next add the onion, ginger and season with salt and pepper and fry for about 3 minutes.

Add the frozen vegetables and cook for 5-7 minutes, stirring regularly.

Add the cooked rice in and soy sauce and stir well.

Taste and add more salt, pepper or soy sauce if desired.