Servings: 2

1 tbsp rapeseed oil 1 tbsp rapeseed oil
2.5cm/1in piece fresh root ginger, peeled and grated 2.5cm/1in piece fresh root ginger, peeled and grated
200g/7oz vegan soya mince 200g/7oz vegan soya mince
pinch salt pinch salt
1 tbsp Shaoxing rice wine or dry sherry 1 tbsp Shaoxing rice wine or dry sherry
225g tin water chestnuts, drained and sliced 225g tin water chestnuts, drained and sliced
250g/9oz shop-bought kimchi (or follow Ching's kimchi recipe linked above), drained but reserve 1 tbsp liquid 250g/9oz shop-bought kimchi (or follow Ching's kimchi recipe linked above), drained but reserve 1 tbsp liquid
350g/12oz cold, cooked cauliflower rice 350g/12oz cold, cooked cauliflower rice
80g/2¾oz fresh enoki mushrooms, cut into 1cm/½in slices 80g/2¾oz fresh enoki mushrooms, cut into 1cm/½in slices
2 tbsp tamari or low-sodium light soy sauce 2 tbsp tamari or low-sodium light soy sauce
1 tsp clear rice vinegar or cider vinegar 1 tsp clear rice vinegar or cider vinegar
1 tsp chilli oil 1 tsp chilli oil
1 tsp toasted sesame oil 1 tsp toasted sesame oil
2 pinches ground white pepper 2 pinches ground white pepper
2 spring onions, sliced diagonally, to garnish 2 spring onions, sliced diagonally, to garnish

Heat a wok over a high heat until smoking, add the rapeseed oil and swirl. Add the ginger and toss for a few seconds, then add the soya mince and stir-fry for 1 minute until browned at the edges. Add the salt and rice wine, then add the water chestnuts, kimchi and jasmine rice. Stir-fry for 1 minute until the rice absorbs all the delicious flavours.
Add the enoki mushrooms, tamari, vinegar, chilli oil, sesame oil, white pepper and the reserved kimchi liquid. Toss gently together once more, then garnish with the spring onions and serve.