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

Add your white long grain rice and cauliflower rice to a pot with a lid with 110ml [175ml] [225ml] 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

Once done, remove from the heat and set aside (lid on) to steam 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