Name: Plant-Based Fried Rice
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 tbsp chicken seasoning (plant-based); 1 tsp chilli flakes; 300 g king oyster (mushrooms); 1 tbsp olive oil; 1 tbsp toasted sesame oil; 1 tsp maple syrup; 1 tsp curry powder; 1 tbsp plant based butter; 2 tbsp soy sauce; 3 null spring onions; 1 clove garlic; 1 null carrot (small); 1 null red bell pepper; 160 g peas; 60 g sweetcorn; 0.5 tsp turmeric; 150 g silken tofu; 500 g basmati rice (2 x 250g bags microwavable); 5 g coriander; null to_taste salt pepper; null to_serve sriracha sauce

Instructions

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1

First, make the “chicken” by cutting the caps off the [king oyster mushrooms](300 g king oyster) and finely slicing. "Pull" the stems of the mushrooms with two forks to create meaty "shreds." Add olive oil (1 tbsp), chicken seasoning (1 tbsp) and chilli flakes (1 tsp) to a mixing bowl and stir to combine. Add the pulled mushrooms to the bowl and toss to combine. Spread the prepared mushrooms out on a baking tray, put the tray in the oven and roast for 30 minutes (turning halfway through).
2

While the “chicken” is roasting, prepare the veggies. Peel and grate the clove (1 garlic). Trim and finely slice the onions (3 spring) (saving a few slices for garnish). Trim, peel and finely dice the carrot (1 small). Halve, trim, core and dice the bell pepper (1 red). Defrost the peas (160 g). Open, drain and rinse the sweetcorn (60 g). Prepare the basmati rice (500 g).
3

Now, start to stir fry the veggies. Warm olive oil (1 tbsp) and toasted sesame oil (1 tbsp) in a wok over a medium heat. Add the grated garlic and stir for 30 seconds. Add the sliced spring onions (saving a few slices for garnish) and stir for 30 seconds. Add the diced carrot and red bell pepper and stir for 1 minute. Add the peas and sweetcorn and stir for 30 seconds. Add maple syrup (1 tsp), turmeric (0.5 tsp) and curry powder (1 tsp) to the wok and stir for 30 seconds. Add the silken tofu (150 g) to the pan and stir for 1 minute. Add the cooked basmati rice and fold for 1 minute. Finely chop the coriander (5 g). Take the mushrooms out of the oven, add them to the wok along with soy sauce (2 tbsp), plant based butter (1 tbsp), chopped coriander and [salt pepper] to taste. Stir to combine.
4

Time to serve. Serve the Vegan Chicken Special Fried Rice into bowls, garnish with reserved spring onions, a squeeze of [sriracha sauce] and serve immediately.