Heat a wok over a high heat and add the garlic, shallots and chilli. Stir-fry for 1—2 minutes and then add the carrots, green beans, sweetcorn, red pepper and mushrooms. Stir-fry for 3–4 minutes.
Add the rice and stir-fry for 4—5 minutes. Mix together the soy sauce and curry paste and add to the wok. Toss to mix well and stir-fry for 2—3 minutes until piping hot. Serve with wedges of lime for squeezing, if liked.