Fill and boil the kettle. Rinse the rice under cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil then turn the heat down and simmer for 8 mins till all the water is absorbed and the rice is tender. Tip into a sieve and rinse under cold water to cool it. Leave in the sieve to drain and cool while you prepare the rest of the dish.

While the rice cooks, toast the cashews in a dry wok or deep frying pan for 3-4 mins, shaking the pan, till they’re browned all over. Tip into a bowl and set aside.

Trim the roots and top 3cm off the leek, rinse out any grit and finely slice it. Halve the pepper. Scoop out the seeds and white bits, then roughly chop the pepper. Shred the sprout tops, discarding any thick stems. Peel and grate the garlic and ginger.

Crack the eggs into a bowl and whisk them together. Add 1 tbsp of the tamari (keep the rest for later), whisk again and set aside. Warm the wok or frying pan for 1 min, then add 1 tbsp oil and pour in the beaten eggs. Swirl to coat the base of the pan, then fry for 2-3 mins till set.

Use a spatula to lift the edge of the omelette and roll it up. Slide it out of the pan onto a plate and set aside. Add ½ tbsp oil to the pan, along with the garlic and ginger. Sizzle, stirring, for 30 secs.

Add the leek and pepper to the pan. Stir fry for 5 mins till the veg are softened. Add the rice and sprout tops to the pan. Stir fry for 3-4 mins till the sprout tops are wilted.

Drizzle in the rest of the tamari. Stir fry for 1 min. Slice the rolled omelette and add it to the pan. Stir to mix everything together. Taste and a pinch of salt if it needs it. Spoon the rice into a couple of warm bowls. Roughly chop the toasted cashews and scatter them over the special fried rice. Drizzle over the sweet Thai sauce to serve.