Tip the rice into a bowl, cover with cold water and whisk for 1-2 mins till the water goes cloudy. Drain, rinse and tip into a small pan. Add 300ml boiling water and a pinch of salt. Pop on a lid, bring to the boil then turn the heat down very low. Gently simmer for 25 mins till all the water is absorbed, then take off the heat and leave to steam in the pan, lid on. The rice will stay warm in the pan.

Heat your oven to 200°C/Fan 180°C/Gas 6. Cut the broccoli into chunky florets and arrange in a roasting tin. Toss with 1 tbsp oil and a good pinch of salt and pepper. Slide into the oven for 20 mins, till tender and slightly caramelised and nutty.

Peel the garlic cloves and finely slice. Pour 1 tbsp oil into a large pan and bring to a medium heat. When hot, add the garlic and fry for 1-2 mins, turning frequently, till golden and crispy. Transfer to a bowl.

Slice the chestnut mushrooms. Shred the stems and leaves of the chard. Halve the chilli, flicking out the seeds and pith for less heat, and finely chop. Finely chop the coriander stalks, setting the leaves aside for later.

Return the empty pan used to cook the garlic to a medium heat. Slide in the mushrooms, chard, chilli and coriander stalks and fry for 4-5 mins, till the veg are glossy. If the pan starts to dry out, stir in 1 tbsp cold water.

Use a wooden spoon to move the vegetables to one side of the pan. Crack the egg into the empty space. Raise the heat and fry for 1-2 mins, using the spoon to break and scramble it slightly.

Tip the cooked rice into the veg pan and add 1 tbsp each tamari and sesame oil. Stir well to combine evenly and warm through for 2 mins.

Pile the mushroom fried rice onto plates and top with the roast broccoli florets. Finish with the crispy garlic and coriander leaves.