Spray the wok with low calorie cooking spray, and place on a medium heat. When the wok is hot, add mustard seeds.
When the seeds start to crackle and pop, add the red pepper flakes, bay leaf and turmeric. Turn the heat down to low and cook for 10 seconds then add the lemon juice, lime zest and cooked rice. Mix well.
Cook the rice for 5 minutes then add the coriander and mix well.
Turn off the heat, cover the pan with the lid (use tin foil if you do not have a lid). Leave for 2-3 minutes.
Season to taste with salt and freshly ground pepper before serving.