Our last recipe for cucumber was a cocktail. Now we’re getting back to main events with this vegan dish by the wonderful Meera Sodha. Can’t beat the original blurb: “Addictively crisp and chewy hard-fried rice is mixed with an eye-wateringly punchy, sweet, sour and crunchy salad”. The rice needs to be cooked the day before and kept cold in the fridge – this is essential.