Rinse the rice under cold water and tip into a small pan. Add 300ml boiling water and a pinch of salt. Clamp on a lid, bring to the boil then turn the heat right down. Gently cook for 8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 3-5 mins to finish cooking the rice.

While the rice cooks, peel the ginger and use a sharp knife to cut it into thin batons. Peel the garlic. Thinly slice 1 clove. Finely chop or grate the other and set aside for later in the recipe. Thinly slice the chilli on an angle, flicking out the seeds if you want less heat. Slide everything into a bowl and stir in the honey and 2 tbsp of the tamari (keep the rest for later).

Strip the kale leaves away from their thick stalks. Discard the stalks and thinly shred the leaves. Top and tail the courgettes and thinly slice them.

When the rice is tender, pour 1 tbsp oil into a large pan and bring to a medium-high heat. Add the kale and fry for 3-4 mins, stirring occasionally, till wilted. Tip the cooked rice into the pan and stir it into the kale, along with the remaining tamari and the grated garlic. Cook for a further 2 mins.

While the rice is frying, bring a separate large frying pan to a high heat. Pour in 1 tbsp oil and add the diced rump steak. Fry for 2 mins, turning once, till starting to brown on the outside. Add the sliced courgettes and the honey mixture and stir well till everything is coated. Cook for a further 2 mins till sticky and fragrant.

Pile the fried rice onto warm plates and top with the sweet-spicy beef and courgettes. Spoon over any juices and serve.