Summer stir-fry with egg-fried rice

Prepare the veg first: halve the courgette lengthways, then slice thinly on the diagonal. Slice the spring onions on the diagonal. Trim the spinach or other greens of any tough stalks and roughly shred the leaves. Set aside with the other veg, keeping them separate.

Heat a large wok over a medium-high heat and add the oil. When it's hot, add the mangetout and stir-fry for about 2 minutes, until starting to soften. You now need to add the courgette, peas, onions and greens, one at a time, giving each vegetable a minute or so of stir-frying before you add the next.

Keep the heat fairly high so the moisture is driven off and the mixture doesn't start to simmer, and keep everything moving so nothing starts to catch and burn.

When you've added the greens and they've wilted down, throw in the ginger, garlic and chilli. Stir-fry for another 2 minutes, then remove from the heat. Transfer to a hot serving dish and scatter with soy sauce and sesame oil. Finally add the mint and the sesame seeds.

Now quickly cook the egg-fried rice: wipe out the wok with a wad of kitchen paper. Add the oil and place over a medium-high heat. When the oil is hot, add the rice and stir-fry over a fairly high heat until the grains are coated in oil and the rice is piping hot. Create a bit of space on the base of the pan. Mix the soy sauce into the beaten egg and pour into the space. As the egg starts to cook, scrape it up and stir it into the rice. Keep going until the egg is completely cooked and distributed throughout the rice.

Serve the egg-fried rice immediately, topped with the stir-fry. Have some more soy sauce and sesame oil on the table.