Heat the oil in a wok or large deep frying pan over medium heat

Cook the baby corn for 1-2 minutes then add the snow peas, garlic and ginger. Cook for another 1-2 minutes until tender

Toss the cabbage in the wok, cook for a minute until starting to wilt then stir in the rice and cook for 4-5 until heated through

Stir the soy through the rice, and cook for another 2-3 minutes, moving the rice around the wok to mix in with the soy evenly

To serve, cut the egg into thick slices. Divide the rice between serving bowls and top with egg, a scatter of green onions and bean sprouts