1. Peel the red onions and thinly slice them. Tear the mushrooms into small pieces. Trim and peel the carrots, then slice them into thin strips. Trim the end off the broccoli then roughly chop the broccoli into small florets. Cut the stalk into matchsticks. Slice the woody cores out of the kale and chop the leaves into small pieces.
2. Peel the garlic cloves and crush or finely grate them. Peel the ginger and finely chop it. Halve the chilli, flicking out the white pith for less heat. Finely chop the chilli.
3. Pour 1 tbsp oil into a deep frying pan or wok and bring to a high heat. When the wok is hot, slide the chopped onions, carrots and mushrooms into the pan. Sprinkle in a little salt. Stir fry for 5-6 mins, till glossy and tender. Scoop the veg out of the wok into a large bowl.
4. Return the wok to the heat and add an extra 1 tbsp oil, if needed. Tip in the broccoli florets and stalks and the kale and stir fry for 5 mins, till the leaves are wilted and the broccoli stems are just tender but still with bite. Add the greens to the bowl with the other cooked veg. Meanwhile, fill and boil your kettle.
5. Tip the rice into the empty pan. Crumble in the stock cube. Pour over 1 ltr boiling water and stir well to dissolve the stock. Clamp on a lid, bring to the boil then turn the heat right down. Gently cook for 8 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 3-5 mins to finish cooking the rice.
6. Once the rice is cooked, tip the cooked veg back into the pan. Slide in the garlic, ginger and chilli. Pour in the tamari. Return the pan to a medium heat and cook for 3-4 mins, stirring frequently, till warmed through. Spoon the rice and veg into warm bowls and serve.
7. Extra, Extra Your big pan of fried rice is delicious and substantial on it's own, but a couple of additions will turn it into a feast. To add extra protein, fry cubes of marinated tofu till golden, and stir through the rice. For a blast of heat, serve with spicy chilli sauce on the side to glug over the top.