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.

While the rice cooks, trim the roots and any ragged greens off the spring onions. Roughly chop the white parts and finely slice the green parts - keep them separate. Halve the pepper. Scoop out the seeds and white bits, then roughly chop the pepper. Trim the dry ends off the Tenderstem broccoli spears, then roughly chop them into bite-size pieces.

Crack the eggs into a bowl, 1 tbsp of the tamari (keep the rest for later) and whisk them together. 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 3-4 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 the spring onion whites, red pepper and Tenderstem broccoli to the pan. Stir fry for 5 mins till the veg are softened.

Slice the rolled omelette and add it to the pan. Add the cooked rice to the pan with the remaining tamari Stir fry for 2-3 mins. Taste and add a pinch of salt if you think it needs it.

Spoon the rice into a couple of warm bowls. Top with the remaining spring onion greens and drizzle over the sweet Thai sauce to serve.