Serves 4

Ingredients:

• 40g dried shitake mushrooms (or half dried, and 200g fresh mushrooms)
• 2 cups basmati rice
• 2 Tbs miso paste
• 2 Tbs Coconut Oil
• 1 cup frozen peas & sweetcorn
• 150g fake chicken
• 2 Tbs vegan butter or avocado oil

Method:

1. Set mushrooms to rehydrate with some boiling water, 20 minutes or so in advance. Then drain the mushrooms but keep the water.
2. Wash and prep the rice to cook in the rice cooker. Use as much of the mushroom water as you can, and top up with fresh water (1:1 to volume of the uncooked rice). Then add the Coconut oil, and cook for in a rice cooker (12-15 minutes). But set a timer for about 8 minutes too.
3. Start frying the mushrooms in a little oil, until starting to brown.
4. Add the fake chicken to the pan and fry for a few minutes until turning golden.
5. Add the miso paste to the rice cooker, along with the frozen peas and sweetcorn, roughly 8 minutes into cooking the rice.
6. Once the rice is cooked, stir through a little vegan butter or oil
7. Then stir the cooked rice into the main pan, and fry through for a few more minutes.