• 55g basmati rice, (dry weight)
• 1x125g meat free chicken style pieces
• 1 tbsp dark soy sauce or tamari gluten free soy sauce
• 2 tsps golden syrup
• 1 tsp sesame oil
• 0.25 tsps sesame seeds
• 1 spring onion, cleaned, root removed and sliced (optional for garnish only)

• Bring a pan of water to the boil and add the rice
• Whilst the rice is cooking, place the golden syrup, sesame oil and soy sauce in a bowl and mix well. Add the chicken style pieces into the bowl, stir well to coat and leave to marinate for 5 minutes.
• 5 minutes before the rice is cooked heat a frying pan and add a couple of sprays of rapeseed oil. Carefully remove the meat free chicken pieces from the marinade, reserving the marinade, and fry for 2-3 minutes on each side. Remove the meat free chicken from the frying pan and set aside, keeping warm. Add the remaining marinade to the frying pan and bring to the boil for 1 minute, then remove from the heat.
• Drain the rice and place on to a warmed plate, top with the meat free chicken and thickened sauce, sprinkle over the sesame seeds and sliced spring onion (optional)

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