Prepare the vegetables and sauce

Thickly slice the chestnut mushrooms, finely slice the spring onions, and cut the lime into wedges. Stir the white miso paste, soy sauce, juice from half the lime, and 3 tbsp water in a small bowl until smooth.

Boil the eggs

Bring a small saucepan of water to a gentle boil. Lower in the eggs and cook for 7 minutes for jammy yolks or 9 minutes for firmer yolks, then cool under cold running water until comfortable to handle.

Brown the mushrooms

Heat the vegetable oil in a large non-stick frying pan over a medium-high heat. Add the mushrooms in an even layer and cook for 7 to 8 minutes, stirring occasionally, until their moisture has cooked off and the edges are golden.

Warm the rice and spinach

Microwave the rice pouches to pack instructions, or break the rice up directly in the pan if the packet allows hob heating. Add the baby spinach to the mushrooms for 1 minute until just wilted, then fold in the warm rice.

If cooking the rice in the pan, add 2 tbsp water and cover for a minute so the grains steam rather than stick.

Glaze with miso

Pour the miso soy sauce over the rice and mushrooms, then toss for 1 to 2 minutes over a medium heat until glossy and evenly coated. Peel and halve the eggs while the rice finishes.

Serve with eggs and sesame

Divide the miso mushroom rice between four bowls. Top each with egg halves, spring onions, sesame seeds, and a squeeze of lime. Serve straight away while the rice is warm.