XO Glazed Chicken & Mushroom Fried Rice

a) Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

b) Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

c) Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins (the rice will continue to cook in its own steam).

a) While the rice and tofu cook, trim the spring onions and thinly slice on an angle.

b) Heat a drizzle of oil in a large frying pan on high heat.

c) When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

a) Once browned, lower the heat and add the Indonesian style spice mix. Fry until fragrant, 1 min more.

d) Add the hoisin sauce, rice vinegar, sugar and water for the sauce (see pantry for both amounts).

c) Add in half the vegan XO sauce and simmer until thickened and glossy, 1-2 mins. Remove from the heat.

a) Once cooked, add the cooked rice, edamame and half the spring onions to the mushroom pan.

b) Mix well until the rice is completely coated in the sauce. Add a splash of water if you feel it needs it. Season with salt and pepper.

c) Once the chicken is cooked, remove from the oven. Drizzle over the honey (see pantry for amount) and remaining XO sauce. Slice into 1cm thick slices. Season with salt and pepper. TIP: If it looks too sticky, add a small splash of water to loosen the glaze.