An updated version (many steps removed) from even the more recent special rice version.

Ingredients:

• 1 rice cup (180ml) Basmati Rice
• A little oil
• 75g Sunfed vegan chicken
• 1 tin black beans (drained and rinsed)
• A handful frozen sweetcorn & peas
• A few florets of broccoli
• 1 Tbsp vegan butter
• Sesame seed oil

Dressings:

• vegan mayonaisse
• sweet chilli sauce
• tamari
• hot sauce
• salt & pepper

Method:

1. Wash the white rice, and set to quick cook in the rice cooker (around 10-12 minutes)
2. In a large frypan, fry one side of the vegan chicken until golden (also adding any finely sliced stem parts of the broccoli), for about 3-4 minutes, at a medium/high heat.
3. Rinse and drain the black-beans, frozen veg and chopped broccoli florets, and then add to the pan as you turn the chicken (but don’t mix it all yet, just leave it on top of the chicken). Fry for a further 3-4 minutes as is.
4. Then toss the ingredients in the pan every 1-2 minutes, and continue to fry at a lower heat for, until the rice is cooked (about 3-4 minutes in total).
5. Stir through the butter into the rice, and stir through the sesame seed oil into the frypan. Then combine both ingredients.
6. Transfer to serving plates, and add the various dressings to taste.