Boil a pan of water and cook the rice for 11 minutes or however long it says on the packet (or however long you like it cooked for).
Meanwhile, put half the ginger, soy sauce, 1 tbsp toasted sesame oil, lime juice, lemongrass paste, agave nectar in a small bowl and mix together.
Heat 1 tbsp toasted sesame oil in a large frying pan and stir fry the courgette for 4-5 minutes until soft.
Add the sugar snap peas and stir fry for another 3 minutes.
Add the garlic and the other half of the ginger and cook for another minute.
Pour in half the dressing.
Stir the carrot through the rice, add the stir-fried vegetables, pour on the rest of the dressing (or as little or as much as you like), then sprinkle the cashews on top.