Fill and boil your kettle. Rinse the rice under cold water then tip it into a small pan. Pour in 300ml hot water from the kettle. Add a pinch of salt and 2 tsp turmeric. Cover, bring to the boil then turn the heat right down and simmer for 20-25 mins till the water has been absorbed and the rice is tender. Take the pan off the heat and set aside for 5 mins, lid on, to steam and finish cooking the rice.

While the rice cooks, trim the roots and top 3cm off the leeks, then halve them, rinse out any grit and finely slice them. Halve the pepper, scoop out the seeds and pith then roughly chop it into small pieces. Trim the bases off the Brussels sprouts, remove any ragged leaves and halve the sprouts.

Peel and finely grate the ginger and garlic. Zest the lime into a small bowl and squeeze in the juice. Mix in the sweet Thai sauce and set aside.

When the rice has cooked for 20 mins, place a deep frying pan or wok on a medium heat then add ½ tbsp oil to the pan. Add the chopped veg with a good pinch of salt. Fry for 8 mins, stirring often, till softened and lightly coloured. Add the ginger and garlic to the pan and fry for 2 mins, stirring once or twice.

Meanwhile, warm a small frying pan on a high heat for 1 min, then add 1 tsp oil. Crack in the eggs and cover the pan with a lid or baking tray. Fry the eggs for 2-4 mins, or till they're as cooked as you prefer.

While the eggs are frying, tip the rice into the pan of veg. Pour in half the lime and chilli sauce and stir for 2 mins. Taste and add more salt or some pepper if you think it needs it. Divide the veg fried rice between a couple of bowls and top with a fried egg each. Drizzle over the remaining lime and chilli sauce to serve.