Rinse the rice in a sieve under running water and allow to drain.
Transfer to a saucepan and fry briefly in 2 tbsp oil.
Add a little salt and a pinch of turmeric, then pour in around 700 ml water and cook over a low heat for approx. 25 minutes until soft.
Boil the beans with the sweetcorn in a little salted water for around 8 minutes, then quench in cold water and drain.
Heat the remaining oil in a wok or frying pan.
Add the cooked vegetables and spring onions and fry briefly.
Stir in the garlic and ginger.
Add the soy sauce and lime juice, then add the rice and heat through.
Serve in bowls, garnished with wedges of lime.