Fill and boil your kettle. Rinse the rice with cold water and tip it into a small pan. Add 200ml boiling water and a pinch of salt. Cover, bring to the boil, then turn the heat right down. Simmer for 25 mins till all the water is 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. It will stay warm while you finish the rest of the dish.

While the rice cooks, trim the base off the broccoli. Cut the broccoli into small florets. Slice the stem into thin strips. Rinse and scrub the Jerusalem artichokes (no need to peel them unless you prefer to), then thinly slice them.

Warm a large pan or wok on a medium-high heat, then add the broccoli and the Jerusalem artichokes with a pinch of salt. Add 4 tbsp cold water and fry for 8-10 mins, stirring often, till the veg are tender with a slight bite. If the pan dries out and the veg start to stick, add another 2 tbsp water.

Meanwhile, finely slice the chilli (you can halve it and scrape out the seeds and pith if you prefer less heat). Peel and finely slice the garlic. Trim the roots off the spring onions. Separate the white and green parts, and finely slice both, setting the green parts to one side.

Stir the garlic, chilli and white spring onion into the pan. Stir fry for 1 min. When the rice is cooked, tip it into the pan of veg. Add 2 tbsp tamari, 1 tbsp sesame oil, the green spring onion and the coriander leaves. Stir and fry for 2 mins.

Squeeze in a little lime juice, taste and add more lime juice or salt if you think the dish needs it. Divide the sesame fried rice between a couple of warm bowls and serve.