First, roughly chop the kale, baby corn, asparagus, broccoli and sugar snap peas and set a side. Then place the rice in a pan of boiling water to cook.

Melt the coconut oil in the wok, over a medium heat, then add the sesame oil and stir together.

Next, peel and finely dice the garlic and ginger and add to the heated oil. Leave to cook for about 2 minutes, until the garlic starts to brown and the ginger begins to froth. Then slice and add the chillies, keeping the seeds in for some extra spice and cook for another 2 minutes.

Next, add the spring onions and stir, cook until they have soften, then add the maple syrup and soy sauce and mix together.

Add the corn, asparagus and red pepper and cook for 2-3mins, then throw in the broccoli and sugar snap peas and cook for another 2-3mins.

Finally put in the kale and stir while slowly adding the water, making sure everything is mixed together. Turn to a low heat and cook for a further 3-5mins or until all the kale has completely wilted. Taste and season with salt, if needed.

Drain and add the rice to the wok and mix everything together. Sprinkle over the coriander and serve immediately.

Serve with sriracha sauce and fresh limes.