Cook your rice according to the packet instructions – steamed works best. Once cooked, drain if needed and, ideally, leave to cool completely. Cover and chill in the fridge overnight.

The next day, heat the oven to 220C (200C fan)/425F/gas 7. In a small bowl, mix the soy sauce and dark brown sugar for the broccoli. Drizzle the sesame oil over a large baking tray, add the broccoli and roll around until well coated. Put in the oven for five minutes, then pour over the soy sauce mixture and coat the broccoli in it. Return to the oven for eight to 10 minutes. (To cook in an air fryer, heat to 180C and remove the crisping tray. Put the broccoli in the air fryer for three minutes then pour on the soy sauce mixture and coat the broccoli in it. Return to the air fryer for five to six minutes.)

For the fried rice, crack the eggs into a small bowl, add a pinch of salt and briefly beat with a fork.

In a wok, add the vegetable oil and put over a medium-high heat. Once heated, add the red pepper and carrots and stir-fry until lightly browned. Add the beaten egg, leave it to cook for around 30 seconds, then break up the egg into chunks.

Add the cooked rice and stir to break it up. Add the soy sauce and sugar, and stir again so the rice is nicely coated. Stir-fry for another five minutes or until the rice starts to look crisp in places – if you didn’t have time to allow your rice to fully cool or chill in the fridge, you’ll need to fry for a little longer to reach that point.

Serve the fried rice topped with the roasted broccoli and chopped spring onions.