Fill and boil your kettle. Measure out 1 tbsp tamari into a small bowl (keep the rest for later). Add 2 tbsp brown rice vinegar, 1 tbsp sesame oil and 1 tsp Demerara sugar. Stir to mix and set aside.

Tear the mushrooms into bite-sized pieces. Trim the woody ends off the French beans. Trim the roots and any ragged greens off the spring onions, then slice the white parts into chunks around 1-2cm long. Finely slice the green parts. Peel and grate or finely chop the garlic and ginger.

Rinse the rice under cold water, then tip it into a small pan. Add a pinch of salt and 300ml boiling water. Pop on a lid, bring to the boil, then turn the heat right down and very gently simmer for 8 mins till the rice has absorbed the water. Take the pan off the heat and let the rice steam in the pan, lid on, for 5-10 mins to finish cooking. The rice will stay warm in the pan.

While the rice cooks, put a wok or deep frying pan on a high heat for 2 mins. Add 1 tbsp oil and the French beans. Fry for 6-7 mins, stirring often, till the beans are tender, frazzled and very browned – they should be wrinkly looking. Scoop the beans out of the wok and set aside on a plate.

Add ½ tbsp oil to the wok and add the mushrooms and spring onion whites. Stir fry for 4-5 mins till the veg are golden brown and juicy. Add the garlic and ginger and stir fry for 30 secs till the pan smells aromatic.

Return the French beans to the wok. Pour in the tamari sauce and toss everything to mix. Bubble for 1 min to warm the sauce through. Taste and add more tamari if you think it needs it.

Fluff the rice with a fork and divide between 2 warm plates or bowls. Top with the French bean and mushroom stir-fry and garnish with the spring onion greens to serve.