Peel the chorizo and cut it into long diagonal slices. Get a large frying pan over a medium heat and drizzle in a little oil. Add the chorizo, then finely grate the garlic and ginger straight into the pan. Chuck in the baby corn and mangetout. Leave to fry for about 5 mins, stirring occasionally.

Meanwhile, roughly chop the cauliflower. Pulse the cauliflower to the texture of ‘rice’ in a mini food processor, working in batches if you need to – it will only take 30 seconds at a time. Tip the cauliflower rice straight into the frying pan.

Turn up the heat. Add the edamame beans and give everything a good mix. Push the contents of the pan to one side and then crack the eggs into the free space. Use the wooden spoon to scramble the eggs together, then stir them into the cauliflower rice. Fry for a further 2 mins more.

Pour in the soy sauce and give everything a final mix. Tear over the coriander and drizzle with chilli sauce. Serve at the table straight from the pan for people to help themselves.