1. Blanch the courgette, carrot and beans in a large pan of boiling water for 2 minutes, drain and set aside.
2. Spray a large frying pan with Fry Light and add the spring onions, garlic, ground coriander and curry powder. Stir-fry for 2–3 minutes and then add the red pepper. Stir-fry for another minute and then add the rice, courgette, carrots and beans. Stir-fry for 3–4 minutes and then stir in the soy sauce. Toss to mix well, season, remove from the heat, cover and keep hot.
3. Spray a non-stick frying pan with Fry Light and place over a low heat. Beat the eggs in a bowl with the coriander leaves and water. Pour the egg mixture into the pan and rotate to cover the base of the pan evenly.
Cook gently for 1–2 minutes or until the base is set and then carefully turn over and cook for another minute. Turn out onto a work surface and cut the omelette into thin strips.
4. To serve, divide the rice mixture between four warmed serving plates or bowls and top with the herbed omelette strips. Serve immediately, garnished with coriander and mint leaves.
