Bring a saucepan of water to the boil and cook rice according the packet instructions. Drain and set aside. You can do this step up to three days in advance.

Heat 1 tbsp sesame oil over a medium heat in a large wok or pan. Then add the onion, garlic and ginger paste. Cook for 2-3 minutes, then add the carrots and cook for 5 minutes.

Add the frozen peas, soy sauce and rice to the pan and stir until everything it's all mixed well.

Put into bowls, drizzle with sriracha and enjoy!