- 1.
Cover the rice with water and set aside to soak. Bring a wok or deep frying pan of salted water to a boil.
- 2.
Halve the cabbage and tear the leaves into bite-size pieces. Finely slice any thick cores. When boiling, add the cabbage to the water and simmer for 5 mins. Drain, rinse under cold water and set aside.
- 3.
Trim, halve, rinse and finely slice the leek. Thickly slice the mushrooms. Peel and finely chop the garlic and ginger. Finely chop the chillies. Dissolve the stock cube in 500ml boiling water.
- 4.
Drain the rice and tip into a pan. Add 1 ltr boiling water with a pinch of salt. Cover, boil then turn the heat down. Cook for 10 mins till the water is absorbed, then take off the heat and set aside, lid on, for 5-10 mins.
- 5.
Warm the wok over a high heat. Add 1 tbsp oil and the mushrooms. Stir-fry for 8 mins till golden brown. Lift out onto a plate. Add 1 tbsp oil to the wok with the leek and cabbage. Stir fry for 5 mins and add back the mushrooms along with the garlic, ginger, chilli, Worcester sauce and vinegar. Stir fry for 1 min.
- 6.
Add the veg stock to the wok. Cover and simmer for 5 mins. Taste the stock, add a pinch of salt if needed.
- 7.
Fluff the rice with a fork and spoon into bowls. Divide the stir-fry between them and serve straight away.