Fill and boil your kettle. Pour the tamari, 1 tbsp sesame oil and 2 tbsp balsamic vinegar into a large dish and stir in 1 tbsp cornflour till the mixture is smooth. Tear the mushrooms into small pieces and add them to the dish. Turn to coat them in the marinade and set aside for 5 mins.

Trim the dry ends off the celery sticks, then finely slice them. Halve the red pepper and scoop out the white pith and seeds. Finely slice the pepper.

Rinse the rice under cold water, then tip it into a small pan. Pour in 300ml hot water from the kettle and add a pinch of salt. Cover, bring to the boil, then turn the heat right down and gently simmer for 8 mins till the water has been absorbed and the rice is tender. Take the pan off the heat and set aside, lid on, for 5-10 mins to steam and finish cooking the rice. It will keep warm in the pan.

Put a wok or deep frying pan on a high heat. Add 1 tbsp oil to the pan and add the celery and pepper. Stir fry for 4-5 mins till the veg are just tender but still have a little bite to them. Scoop the veg out of the wok onto a plate.

Add another 1 tbsp oil to the pan. Scoop the mushrooms out of the marinade (keep the remaining marinade for later) and add the mushrooms to the pan. Stir fry for 3-4 mins till the mushrooms are browned and juicy.

Push the mushrooms to one side of the pan. Crack the eggs into the pan and scramble them together, stirring constantly, for 2-3 mins till thickened.

Add the celery and pepper back to the pan, with half the tub of mung bean sprouts. Pour in any remaining marinade and stir fry everything together for 2 mins to mingle the flavours and warm through. This is your chop suey.

Fluff the rice with a fork and divide it between 2 warm bowls or plates. Top with the veggie chop suey and serve.