Griddle fried rice with Southeast Asian flavours

Wash the rice a few times, swishing and pouring off, until the water runs clearer.

Add water to the first knuckle above the rice, bring to a boil, reduce to a simmer and cook about 15 minutes until the water is absorbed.

Spread the rice on a plate or board to steam off until dry on the surface, flipping it a few times.

Quarter the carrot and cross-cut thin; quarter the bell pepper and slice short ribbons; slice the green chili with ribs and seeds; trim and slice the green onions, keeping each in a separate pile.

Cook the frozen edamame in its steam-in-bag following the instructions.

Set the griddle over the centre burner for a hot middle and cooler ends.

Add avocado oil and the carrots over high heat for some browning.

When the carrots start to soften add both peppers and stir.

When the peppers soften add the white ends of the green onions for a minute or two, then push the vegetables to the cool side.

Add more avocado oil to the hot centre, spread the rice as wide as possible and scrape up the browned starch with a wooden spoon.

Deglaze with Worcestershire sauce, add a pinch or two of salt and a big pinch of sugar, and keep scraping until the rice is brown.

Push the rice aside, add oil and brown the edamame.

Crack the eggs onto oil, kill the heat, season the eggs and scramble into big chunks.

Zest in the lime and add its juice to deglaze; add sesame seeds.

Add the green onion tops and handfuls of cilantro, toss everything together, taste and adjust with more salt and sugar.

Serve on the griddle.