Make the Chinese 5 Spice marinade by adding all the ingredients to a bowl and whisk together to combine.

Add your leftover meat (or drained Jackfruit/Quorn) to the marinade, cover and leave on the side or in the fridge if you plan to marinade for longer.

Measure your rice rinse under running water and add water to the pan/steamer.

Top Tip: dip your index finger into the water so the tip of your finger touches to the top of the rice, the correct amount of water will come up to the 1st knuckle joint in your finger (approx. 2cm deep). This measurement works for me every time.

Cook the rice in the steamer for 7mins and leave for 10mins or boil on the hob for 7mins, cover with a lid, remove from heat and leave for 10mins, after which simply run a knife through the rice to fluff it up.

Now you can start to cut and prep the vegetables you plan to use in your fried rice.

Heat up your wok or large frying pan and add the marinade meat, cook for 5 mins until the marinade darkens and begins to reduce.

Add the onions and cook for a further 2-3mins to soften and then add the rice which should now be fluffy and light with no excess liquid.

Keep turning the rice and marinade to combine and finally add the peppers and sweetcorn (doing this last will help the vegetable to retain their vibrant colours).

At this stage you can add 2-3tbsp of soy sauce if you feel the rice needs more flavour and colour. Do this a tablespoon at a time and taste test.

Serve immediately and eat on its own or as a side dish. This is enough for 4 large bowls of Special Fried Rice.