Filipino-Style Sticky Meat-Free Chick'n With Egg Fried Rice

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Transfer the cooked rice to a plate

Peel and slice half your brown onion[s] into thin wedges

Finely dice the remaining brown onion[s]

Peel and finely chop (or grate) your garlic

Trim, then slice your spring onion[s]

Combine your soy sauce, rice vinegar and ketjap manis in a small bowl with 100ml [150ml] [200ml] cold water – this is your Filipino-style tocino sauce

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your meat-free chick'n and the onion wedges to the pan and cook for an initial 4-5 min or until the meat-free chick'n has lightly browned

Once the meat-free chick'n has lightly browned, reduce the heat to medium-low, add your cornflour to the pan with half the chopped garlic and give everything a good mix up until the chick'n is well coated

Once coated, add the Filipino-style tocino sauce to the pan and cook for 3-4 min or until the sauce has thickened to a syrup-like consistency – this is your Filipino-style sticky meat-free chick'n

Meanwhile, heat a separate large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil

Once hot, add the diced onion with a pinch of salt and cook for 2-3 min or until starting to soften

Once starting to soften, add the remaining chopped garlic to the pan with the cooked rice and your garden veg mix

Stir it all together and cook for 2-3 min or until warmed through

Once warmed through, push the rice to one side of the pan and crack your egg[s] onto the other side

Stir the egg[s] with a wooden spoon to break the yolk[s] and cook for 1-2 min until it resembles scrambled egg, then mix it all through the rice – this is your garlicky egg fried rice