Smoky Meat-Free Bacon 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

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

Meanwhile, slice your chestnut mushrooms finely

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 bacon lardons and sliced mushrooms and cook for 3-4 min or until the meat-free bacon is golden and crispy all over

Peel and finely chop (or grate) your garlic

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

Trim then finely slice your spring onion[s]

Slice your red chilli[es] into rounds

Once the meat-free bacon has started to crisp, add the chopped ginger and garlic to the pan and cook for 1-2 min further or until fragrant

Once fragrant, add the cooked rice with your soy sauce and toasted sesame oil and give everything a good mix up until all the rice is coated

Once the rice is coated, add your blanched peas and half the sliced spring onion (you'll use the rest for garnish!) to the pan and cook for 2-3 min further – this is your smoky meat-free bacon fried rice