Crispy Rice & Smashed Cucumber Salad

Crack the eggs into a bowl, add a pinch of salt and 1 tsp soy sauce. Heat a wok over a high heat and add a shot of sesame oil. Tip the eggs in and cook quickly into an omelette-esque disc. Tip the egg out onto a chopping board and cut into ribbons. Set aside to cool.

Return the wok to the heat and get smoking hot. Add the rice and cook for 5-6 mins, tossing now and then, until the rice has crisped up and has started to char. Try and keep the rice in little clusters if you can! Once nice and crispy, tip the rice out into a bowl.

Use a heavy pan or rolling pin to bash the cucumber until crushed. Cut into chunks and add to the rice bowl. Finely slice the spring onions, cut the celery into bite-sized pieces and halve the tomatoes, then get it all into the bowl. Tear the coriander leaves into the bowl, roughly chop the stems and add them too. Sprinkle in half of the cashews and add the egg ribbons.

In a separate bowl, combine the remaining soy sauce with the chilli oil, sugar and the juice of 2 limes. Pour over the rice and veggies and toss to combine.

Divide between plates and top with the remaining cashews and a little extra coriander.