Ingredients

Jasmine or basmati rice 120g

aubergine 1, cut into chunky pieces

vegetable oil 1½ tbsp

carrot 1, shredded

spring onions 2, cut into 3cm pieces

garlic 1 clove, crushed

ginger a thumb sized piece, finely grated

soy sauce 2 tbsp

caster sugar 1 tbsp

frozen edamame beans 75g

radishes a handful, thinly sliced

lime 1, ½ juiced, , ½ sliced

sesame seeds 2 tsp, toasted

Method

1. Put the rice into a small pan with 240ml of water and a pinch of salt. Bring to the boil, cook for 1 minute then put on a lid, turn the heat down to low and cook for 10 minutes. Remove from the heat and leave to steam for another 10 minutes.
2. Toss the aubergine with 1 tbsp of the oil in a bowl. Heat a wok until hot then cook the aubergine for 5 minutes, tossing regularly, until charred and beginning to soften. Tip in the carrot, spring onions, garlic and ginger, and stir-fry for 2-3 minutes or until softened. Whisk together the soy sauce and sugar with 200ml of water, pour in and simmer gently for 10-15 minutes or until the aubergine is really soft and the sauce has reduced.
3. Meanwhile, blanch the frozen edamame beans in a pan of boiling water, drain well and rinse under running water until cold. Drain again, then tip into a bowl with the radishes and a little seasoning, squeeze over ½ a lime and toss well.
4. Spoon the rice into bowls, top with the aubergine and sauce, the beans and radishes, sprinkle with sesame seeds and serve with the slices of lime to squeeze over.