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

Rinse and drain the short grain rice 2 to 3 times to remove excess starch.

Grate the garlic and ginger, cut the green onions into batons, trim and halve the shiitake mushrooms.

Slice the plant-based sausage and the smoked tofu.

De-seed the dried red chilies. Heat a non-stick pan on medium low with the avocado oil, add the garlic and ginger and cook a couple of minutes.

Add the dried red chilies and cook another 30 seconds.

Add the rice and toast about 30 seconds.

Add 1 and a half cups water on medium high; when it bubbles turn down to medium low, stir once so the rice is submerged.

Line the toppings over the rice: smoked tofu, plant-based sausage, shiitake mushrooms, green onions.

Cover and cook 15 minutes.

Mix the sauce: soy sauce, dark soy sauce, maple syrup, a splash of black vinegar and the chili oil. Set aside.

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

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

Pour the sauce over, as much or as little as you like, and serve.