Heat your oven to 200°C/Fan 180°C/Gas 6. Rinse the rice under cold water then 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.

Chop the broccoli into chunky florets and scatter into 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, lightly coloured and fragrant.

While the broccoli roasts, peel the garlic cloves and finely slice them. Pour 1 tbsp oil into a large pan and bring to a medium heat. When hot, add the garlic and fry for 30 secs, turning frequently, till golden and crisp. Transfer to a bowl.

Slice the chestnut mushrooms. Trim the dry ends off the spinach stalks, rinse the leaves and shred. 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, spinach, chilli and coriander stalks and fry for 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 veg to one side of the pan. Crack the eggs 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. Shake in the sesame seeds. Stir well to combine evenly and warm through for 2 mins.

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