Spring Kedgeree

Steps

1. Bring a small pot of salted water to the boil. Combine rice, water, veggie stock, kedgeree spice and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. When rice has finished steaming, fluff up grains with a fork and transfer to a tray to cool slightly.
3. Whisk eggs in a small bowl with a pinch of salt. Heat a drizzle of oil in a large fry-pan. Add egg to pan and allow to set for 2-3 minutes. When cooked, transfer to chopping board, cool slightly and roll up into a long sausage, thinly slice and set aside.
4. Finely dice onion and asparagus and grate courgettes, set aside separately. When rice has 8 minutes cook time remaining. Return pan to medium heat with a drizzle of oil. Cook onion for 2-3 minutes until soft. Add kedgeree paste and cook for a further 1-2 minutes until fragrant.
5. Add asparagus and peas to pan and sauté for about 1 minute. Add rice and soy sauce to pan and stir through. Add courgette and chopped coriander and stir to wilt. Season with salt and pepper. Trim entire section of micro candy radish with kitchen scissors leaving 1cm behind at the base and set aside.
6. To serve, divide spring kedgeree between bowls and top with shredded egg. Sprinkle over crispy onions and micro candy radish. Serve lemon wedges on the side.