Salt & Pepper Meat-Free Chick'n With Egg Fried Brown Rice

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

While the rice is cooking, add your cornflour to a bowl along with 1 tsp [1 1/2 tsp] [2 tsp] sugar, a very generous pinch of salt, your five-spice mix and a generous grind of black pepper and mix it all together

Add your meat-free chick'n to the bowl and give everything a good mix up until all the pieces are coated

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

Once the pan is very hot, add the coated meat-free chick'n and cook for 5-6 min on each side until golden and crispy – this is your crispy meat-free chick'n

While the meat-free chick'n is cooking, trim, then roughly chop your spring onions into batons

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop (or grate) your garlic

Finely slice your red chilli[es] into rounds

Once the meat-free chick'n is crispy, add the spring onion batons, chilli rounds (can't handle the heat? Go easy!), chopped garlic and chopped ginger to the pan and cook for 2-3 min until fragrant

Once done, transfer everything to a plate (save the pan!) and set aside until serving – this is your salt & pepper meat-free chick'n

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Once hot, add the cooled rice, blanched peas, toasted sesame oil and soy sauce and cook for 2-3 min until everything is combined

Once combined, push the rice to one side of the pan and crack your egg[s] into 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 egg fried rice