Boil the wild rice according to the packet’s instructions. Once cooked, drain the rice and set aside to steam-dry

As the rice is cooking, preheat an oven to 240°C/gas mark 9. Have an oven rack near the top ready to char the cabbage

Heat the coconut oil in a medium-sized saucepan over a moderate heat. Once hot, add the diced onion and sauté for 6 minutes. It should soften and start to caramelise

Add the garlic and ginger and stir, then continue cooking for 2 more minutes

Add the chopped mushrooms, stir well, and continue cooking for 6 more minutes

Finally, add the chilli and black bean sauce and stir well, immediately followed by the cooked rice and sea salt

Turn the heat down low and gently stir-fry the rice for 6 minutes, or just enough to re-heat through. Things should look moist and juicy (thanks to the mushrooms' natural moisture) rather than dry. Once the rice has warmed through fully, turn off the heat and cover to keep things warm before plating

Cut the cabbage in half lengthways; pop one half back in the fridge for a future recipe and halve the second one into quarters. Lightly rub the wedges of cabbage with the sesame oil and sprinkle with sea salt. Roast this at the top of your preheated oven for 6 minutes

After 6 minutes, remove the cabbage from the oven and wrap in tinfoil. Turn the oven down to 200°C/gas mark 6 and return the cabbage parcel to the oven to cook for a further 6 minutes

Meanwhile, make the smacked cucumber salad. Lightly crush the pieces of cucumber using the flat side of a large knife

In a small bowl, whisk together the oil, vinegar, soy sauce, sesame seeds and sugar (or mirin) to make a dressing

Add the cucumber to the dressing and muddle together well. The ‘smacked’ cucumber will absorb the dressing and become juicy and flavoursome. Allow this to macerate for a few minutes while you fry the eggs

Heat a teaspoon of coconut oil in a medium saucepan over a high heat. Crack in 2 eggs (trying to keep them separate from one another) and fry to your liking

Divide the wild rice mixture between warmed bowls, add the charred cabbage on the side and top with the crispy fried egg and the smacked cucumber salad

Garnish with sliced spring onions, toasted peanuts, a wedge of fresh lime and sriracha sauce