Aside from the marinating time, this recipe is super quick and easy and so delicious.  Nicely spicy and yet a big hug in a bowl.  

Ingredients
280g quorn vegan pieces 
300g jasmine rice  
4 tbsps vegetable oil  
2 garlic cloves, finely chopped 
2ams ginger 
4 red chillies, halved lengthways  
80g fresh ginger root, peeled and finely diced  
80ml vegetable stock  
2 tbsps light soy sauce 
2 tbsps dark soy sauce  
3 tbsps rice wine vinegar  
2 tbsps runny honey or agave 
4 spring onions, sliced  
1 tsp chiu chow 
120g unsalted cashew nuts or peanuts, toasted and chopped  

For the marinade  
4 tbsps light soy sauce  
4 tbsps rice wine vinegar  
60g cornflour  
½ tsp white pepper 
½ tsp five spice 

Method
Mix the marinade ingredients together in a bowl and add the quorn.  Ensure all of the quorn is coated and put aside for an hour, stirring from time to time 

Bring a pan of boiling salted water to the boil.  When your water has boiled, add your rice and stir.  Stir from time to time until the rice is cooked - this is usually 10-12 mins but follow packet instructions. 

Meanwhile in a wok, heat your oil over a fairly high heat.  Add the chillies and cook until they just start to go black.  Remove the chillies with a slotted spoon and add the quorn and marinade and stir. 

Once the quorn is golden add the ginger and garlic and cook for a couple of mins, then add the stock, soy sauce and rice wine vinegar. Bring to the boil and cook for another few mins.  

Drain your rice and put back into the saucepan, covered with a clean tea towel for 2-3 mins. 

Serve with a portion of rice at the bottom and the quorn on top.  Scatter the spring onions, cashews and charred chillies over the top. 

- Adapted recipe from Hospitality Action - Chefs at Home