Jackfruit rice with ginger oil

Heat half a cup of oil in a saucepan over medium heat for four to five minutes.

Coarsely crush the finely chopped ginger and green onions with the salt in a mortar that can take hot oil.

Test the oil with a bamboo chopstick; a lot of fast moving bubbles means it is ready. Carefully pour the hot oil over the ginger and green onions and stir. Transfer to a serving bowl.

Rinse and drain the rice to remove excess starch.

In the same saucepan, with the oil still in it, saute the chopped garlic and the rice with the toasted sesame oil over medium heat for one to two minutes.

Add the soy sauce and water, stir, raise to medium high, and when the water bubbles stir again, cover and cook 15 minutes on medium low.

Squeeze the water out of the jackfruit, season with salt and pepper and mix.

Turn the heat off and let the rice steam a further 10 minutes.

Halve the cherry tomatoes and roughly chop the cucumber.

Fluff the rice, optionally packing it into a small container as a mould, plate with the jackfruit, tomatoes and cucumber, garnish with chopped cilantro and serve with the ginger oil.