Vegetarian Rice Bowls - cooking recipe

Ingredients

2 tbsp olive oil
3 cups ground beef-style soy crumbles
1 pkg (16 oz) frozen peas, corn and pepper mix
1 pkg (9 oz) ready to serve brown rice cups
1/2 cup vegetable stock
1/2 cup grated Parmesan cheese, plus additional, to serve
2 tbsp chopped parsley
None None Green salad, to serve

Preparation

Heat oil in a wok on high heat. Stir-fry soy crumbles for 2 mins. Add vegetables and rice and cook for 3 mins, until heated through.
Stir in stock and cook for 2 mins. Fold in Parmesan cheese and parsley and season to taste.
Ladle generously into bowls and top with additional grated Parmesan cheese. Serve with green salad.