Turmeric Veggie Fried Rice

For the rice

• 2 tbsp vegetable oil
• 250g chestnut mushrooms
• 60g finely grated ginger
• 2 thumbs-sized pieces of turmeric, peeled and finely grated (or use 1 tbsp of ground turmeric)
• 4 thinly sliced garlic cloves
• 8 thinly sliced brussels sprouts
• 500g of ready-cooked basmati rice (two pouches)
• 3 tbsp water
• 4 thinly sliced spring onions
• 2 large carrots (peeled into ribbons)
• 1 large bunch of chopped coriander

For the sauce

• 100g sriracha sauce
• 50g pure Canadian maple syrup (preferably amber for its rich taste)
• 1 chopped red chilli
• 1 chopped garlic clove

To make the rice

1. Heat the oil in a large wok
2. Add the mushrooms and fry for 5 minutes or until all moisture has evaporated
3. Add the ginger, turmeric, garlic and the brussels sprouts and fry for one minute.
4. Add the rice, stir well and add a few tablespoons of water.
5. Cover the pan with a lid for one minute. Shaking the pan a few times to prevent sticking.
6. Remove the lid from the rice and stir well before adding the spring onions, carrot ribbons, coriander and a generous amount of seasoning.
7. Give a final stir and serve with a drizzle of maple and sriracha sauce.

To make the sauce

1. Put all ingredients together in a small pan over a medium heat.
2. Simmer the sauce for 5 minutes.
3. Keep on one side and serve with rice.