Rinse the rice under cold water, then tip into a medium-sized pan. Add 300ml boiling water and a pinch of salt. Pop on a lid, bring to the boil then turn the heat down very low. Gently simmer for 25 mins till all the water is absorbed, then take off the heat and leave to steam in the pan, lid on. The rice will stay warm in the pan.

While the rice is cooking, peel the ginger and finely grate half of it into a small bowl. Whisk with 1 tbsp of the brown rice vinegar and a pinch of salt. Trim and peel the carrot, then peel it into ribbons using a veg peeler, turning the carrot as you go. Add the ribbons to the bowl and toss to coat them in the gingery pickling liquid. Set aside while you prepare the rest of the dish.

Trim the dry end from the broccoli stalk. Cut the stalk from the head and thinly slice the stalk into matchsticks. Cut the head into small, bite-sized florets. Slice any large shiitake mushrooms in half, leaving the smaller ones whole. Trim the spring onions and slice them into 2cm pieces.

Halve the chilli and flick out most of the seeds if you prefer a little less heat. Finely chop the chilli and pop it into a small bowl. Peel and grate in the garlic along with the remaining ginger. Whisk in the tamari and remaining brown rice vinegar.

Stir the baby leaf spinach through the cooked rice to wilt it. Set aside.

Heat a frying pan or wok. When warm, drizzle in 1 tbsp oil and add the broccoli, shiitake and spring onions. Stir fry for 5 mins till the veg is tender but still with a slight bite. Pour in the tamari sauce and cook for a further 1 min. Tip into a bowl and cover to keep warm.

Wipe the pan clean. Place back on the heat for a few mins then drizzle in ½ tbsp oil. Crack in the eggs. Pop on a lid and fry the eggs for 2-4 mins, till the whites are set and the yolks are as cooked as you like.

Mix half the cooked veg through the rice. Heap into bowls. Top each with the remaining veg, the pickled carrots and a fried egg.