One pan rice with plant-based sausage, smoked tofu and shiitake

Rinse and drain the rice two to three times to get rid of the excess starch.

Grate two pieces of garlic and a small piece of ginger, cut two sticks of green onion into batons, trim and halve about 60 grams of shiitake mushrooms.

Slice one plant-based sausage and about 60 grams of smoked tofu.

De-seed two dried red chilies.

In a non-stick pan over medium-low heat, cook the garlic and ginger in two teaspoons of avocado oil for a couple of minutes, then the dried red chilies for another 30 seconds.

Add the rice and toast it for about 30 seconds.

Add one and a half cups of water over medium high heat. When it starts to bubble, turn down to medium-low, stir once and make sure the rice is submerged.

Line the toppings over the rice: smoked tofu, plant-based sausage, shiitake mushrooms, green onions. Cover and cook 15 minutes.

Make the sauce: one tablespoon soy sauce, one teaspoon dark soy sauce, one tablespoon maple syrup, a splash of black vinegar and one tablespoon chili oil. Mix and set aside. Nothing in the pan is seasoned; the sauce carries the flavour.

After the 15 minutes turn the heat off and let it steam a further 10 minutes.

Back on medium heat for another minute or two to build a crispy crust on the bottom.

Pour the sauce over the rice rather than cooking it in, as much or as little as you like. Plate individually or serve table side.