Fill your kettle and boil it. Peel the red onions and thinly slice them. Tear the mushrooms into small pieces. Trim and peel the carrots, then slice them into thin strips. Trim the dry end off the broccoli stalk and roughly chop it into small florets. Cut the stalk into matchsticks. Trim the woody cores out of the kale and chop the leaves into small pieces.

Pour 1 tbsp oil into a deep frying pan or wok and bring to a medium-high heat. When the pan is hot, slide the chopped onions, carrots and mushrooms into the pan. Season with a little salt and pepper. Stir fry for 5-6 mins, till the veg have softened a little. Lift them out of the pan and into a large bowl.

Return the pan to the heat, and add another 1 tbsp oil, along with the broccoli and kale. Stir fry for 5 mins, till the leaves are wilted and the broccoli stems are just tender. Add the greens to the other cooked veg. Fill your kettle and boil it.

Tip the rice into the empty frying pan. Crumble in the stock cube, pour over 1 ltr boiling water from the kettle and stir to dissolve the stock. Cover with a lid (or use a baking tray if you don’t have a lid), bring to the boil, then turn the heat right down to a low simmer. Gently cook for 8 mins till all the water has been absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice.

While the rice cooks, peel the garlic cloves and crush or finely grate them. Peel the ginger and finely chop it. Halve the chilli, flicking out the seeds and membrane if you prefer less heat, and finely chop the chilli. If you’d like a milder dish, you can use half the chilli, or leave it out entirely.

Once the rice is cooked, tip the cooked veg back into the pan. Add the garlic, ginger and chilli. Pour in the tamari. Return the pan to a medium heat and cook for 3-4 mins, stirring frequently, till everything is warmed through. Spoon the rice and veg into warm bowls and serve.