Hugh Fearnley-Whittingstall’s fried rice with peas, soy and sesame

“This simple main course is very customisable,” says Hugh Fearnley-Whittingstall. “The key things are the onion and the soy/sesame/bouillon mix, which brings lots of savoury flavour. You can then use pretty much any veg you like. “If your brown rice is a bit clumpy in places, break it up with a fork