Heat 2 tsp of the coconut or olive oil in a large, deep frying pan or wok over a medium heat. Add the pepper and a big pinch of salt and pepper and stir-fry for 3 mins. Stir in the white parts of the spring onions, the garlic and ginger and fry for another minute. Stir in the frozen veg and turn up the heat to high so it all defrosts but still retains colour. Cook for 2-3 mins, then crumble in the cold leftover rice, and add the tamari or soy sauce and the sesame oil. Fry for 3-4 mins, stirring occasionally until the rice is hot. Finally, flake in the cooked trout to heat through for 2 mins and season to taste.
