Method

1. Place the rice in a small saucepan and rinse under cold water, then drain - repeat 3 times. Cover with the water and add a pinch of salt, then bring to the boil over medium heat. Reduce the heat to low, then cover and simmer for 15 minutes or until the liquid has been absorbed by the rice. Turn off the heat and leave to stand for 15 minutes. Spread the rice onto a tray and leave to cool and dry in the fridge for 6 hours, if you have the time.

2. Bring the sugar and vinegar to the boil in a small saucepan, then add the ginger and simmer over low heat for 5 minutes. Remove from the heat and set aside.

3.  Heat the peanut oil in a wok over medium heat. Deep-fry two-thirds of the shallo until golden and crisp, then remove with a slotted spoon and drain on paper towel, then repeat with two-thirds of the garlic. Set aside.

4. Put the sausage and tempeh into the wok and fry for 2 minutes. Add the Chinese broccoli and cook for a further 2 minutes. Remove and set aside. Put the chilli and remaining shallots and garlic into the wok and fry for 1 minute to release the aroma. Add the egg, stirring as it cooks. Add the rice and increase the heat to high. Stif-fry the mixture for 2-3 minutes, charring the rice slightly. Return the sausage, tempeh and Chinese broccoli to the wok. Season with a pinch of dashi and splash of soy, then add some of the coriander and spring onion, along with the bean sprouts.

5. Scatter the rice with the crisp shallots and garlic, remaining coriander, spring onion and the drained candied ginger. Serve with lime wedges to the side.