Cook the rice in a saucepan of boiling water according to instructions on the pack. Drain well and set aside

Blanch the beans, asparagus, and peas in simmering water for 1 minute, then drain, refresh under cold water and set aside

Heat the oil in a wok over medium/ high heat, then add onion and ginger and stir fry for 1 minute, taking care not to burn

Add the vegetables and cook for about 2 minutes or until just tender. Add the rice and Roasted Garlic Marinade and heat through

Place rice mixture in 4 individual serving bowls and top with coriander leaves and spring onions