Rinse 1 cup brown rice under cold water and place in a saucepan with 2 1/2 cups water. Bring to the boil, reduce heat and simmer, covered, for 40-45 minutes or until rice is tender (add more water if necessary). Cool, then refrigerate. Heat 1 tbsp vegetable oil in a wok over high heat. Add 2 eggs (lightly beaten) and cook for about 1 minute. Remove and chop.

Heat 2 tbsp oil in a wok over medium heat, add 75g fresh shiitake mushrooms (chopped), 150g button mushrooms (chopped) and 1 bunch asparagus (cut into

2-3cm lengths) and stir-fry for about 3 minutes. Add egg and cold rice with 3-4 tsp soy sauce and toss to heat through. Serve sprinkled with 4 green onions (thinly sliced) and 1 tsp sesame oil, and accompanied by grilled lamb chops or vegetables.