Step 1

Place the rice, lime leaves and water in a saucepan over high heat. Cover and bring to the boil. Reduce heat to medium-low and cook, covered, for 12 minutes. Set aside, covered, for 5 minutes. Use a fork to separate the grains.

Step 2

Meanwhile, heat half the oil in a wok over medium heat. Add the macadamia nuts and stir-fry for 3 minutes or until golden. Transfer to a heatproof bowl.

Step 3

Add the onion to the wok and stir-fry for 1 minute. Add ginger and garlic and stir-fry for 1 minute. Transfer to the bowl.

Step 4

Heat the remaining oil in the wok over high heat. Add the pumpkin and stir-fry for 7 minutes or until just tender. Add the onion mixture, spinach, soy sauce, oyster sauce and honey, and stir-fry for 1-2 minutes or until the spinach wilts.

Step 5

Divide the rice among serving bowls. Top with pumpkin mixture. Serve.