Fill your kettle and boil it. Rinse the rice under cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover the pan, bring back to the boil and then turn the heat right down. Very gently simmer for 25 mins till the rice has absorbed all the water. Take the pan off the heat and set aside, lid on, for 5-10 mins to steam and finish cooking the rice.

While the rice is cooking, Trim the roots and top 3cm off the leek. Halve it, rinse out any grit and finely slice it. Halve the pepper, scoop out the seeds and pith, then roughly chop the pepper. Scrub, trim and thinly slice the carrot (no need to peel it). Rinse the mushrooms and tear them into small pieces. Trim the base off the pak choi, then finely slice the stalks and roughly chop the leaves, keeping them separate.

Warm a wok or deep frying pan on a medium-high heat for 1 min then drizzle in 1 tbsp oil. Add the leek, peppers, carrot, mushrooms and pak choi stalks to the pan and fry for 5-6 mins, stirring often, till the veg have started to soften but still have some bite.

While the veg and rice cook, peel and finely grate or crush the garlic.

When the veg are juicy looking and starting to brown, add the garlic and 1 tbsp Thai red curry paste to the wok. Stir fry for 2 mins. Add the pak choi leaves and pour in 100ml hot water from the kettle. Stir fry for 2 mins till slightly softened.

Stir in 1 tbsp vegan fischy sauce. Taste the veg and add a pinch of salt if you think they need it. Divide the rice between 2 warm plates or bowls and top with the curried veg. Serve with wedges of lime to squeeze over.