Thai style fried rice

I'm really pleased with this one, it works brilliantly with Thai food, but can be used as a salad too as it's just as good cold.  The original recipe was made with pineapple and I'll definitely do it with that as I love the combinaiton of acid and sweet that comes with fresh pineapple, but cashews work really well too.  You judge and let me know with a comment what's your favourite.

Ingredients
5 dessert spoons Jasmine rice
5 baby sweetcorn cut into 1cm lengths
70g fine beans, top and tailed and cut into 2cm lengths
1 tablespoon groundnut oil
1 teaspoon finely chopped root ginger
2 garlic cloves, finely chopped
1 large tomato, finely chopped
1 green chilli, deseeded and finely chopped
75g roasted, salted cashew nuts
2 tablespoons light soy sauce
1 teaspoon sugar
½ teaspoon ground white pepper

A small handful of fresh, chopped coriander to serve

Method
First cook the rice - I find it takes 10 minutes to cook in boiling, salted water.  1 minute before the rice is cooked, add the sweetcorn, beans and garlic into the pan to blanch for the final minute.  Drain and leave to cool slightly.

Mix the soy sauce, sugar and pepper together and set to one side.

Heat the oil in a wok or frying pan and when smoking add the rice and all the other ingredients except the chopped coriander and stir fry them for 2 minutes until everything is nice and hot.  To server, put the rice on a warmed plate if serving immediately and scatter the chopped coriander over the top.