Fill your kettle and boil it. Tip the rice into a bowl, cover with cold water and whisk for 1-2 mins till the water goes cloudy (this is the starch). Drain, rinse and tip the rice into a small pan. Pour in 150ml boiling water. Add a pinch of salt. Cover, bring to the boil, then turn the heat right down. Gently simmer for 20-25 mins till the water has been absorbed. Take off the heat and leave to steam, lid on, for 2-4 mins till the rice is cooked. The rice will stay warm in the pan.

Meanwhile, scrub the carrots and slice them in half lengthways (no need to peel, unless you prefer to). Peel the shallots and slice them in half (see our tip, right). Peel and thinly slice the garlic cloves (set 1 sliced garlic clove aside for later). Thinly slice the chilli, halving it and scraping out the seeds for less heat. Peel and thinly slice the ginger.

Add the sliced carrots and shallots to a large frying pan. Slide in 1 sliced garlic clove, along with the ginger and chilli. Add the miso and 2 tbsp maple syrup. Pour in 200ml cold water and stir well. Warm to a simmer, then pop on a lid (or use a baking tray if you don’t have a lid) and reduce to a medium-low heat. Cook for 25 mins, till the liquid is sticky and reduced and the veg are tender. Stir once or twice.

While the veg cook, strip the kale leaves from their thick stalks. Finely shred the leaves.

When the veg is 5 mins away from being ready, pour 1 tbsp sesame oil into a clean frying pan or wok and warm to a medium heat. Slide the remaining sliced garlic clove and the shredded kale into the pan. Stir fry for 2-3 mins, till the leaves are wilted. Tip the cooked rice into the pan and toss. Cook for a further 2-3 mins to warm through.

Divide the sesame fried rice between a couple of warm plates. Top with the sticky maple and miso veg and serve.