Korean-style cauliflower & carrot baked rice

• cauliflower↗1 small

  chopped into florets

• carrots↗2

  sliced into half moons

• spring onions↗100g bunch of g

  whites cut into thirds, greens finely sliced

• vegetable oil↗2 tbsp tbsp
• gochujang↗2 tbsp tbsp
• garlic cloves↗2

  grated

• fresh ginger↗10g g

  grated

• soy sauce↗2 tbsp tbsp
• maple syrup↗1 tsp tsp

  or honey

• cooked microwave rice2 x 250g pouches

  2 x 250 g pouches

• coriander leaves↗5g g
• black sesame seeds↗1 tsp tsp

  (optional)

Step-by-step instructions

1. 1

   Heat the oven to 220C/200C fan/ gas 7. Put the cauliflower, carrots and whites of the spring onions in a large, high-sided baking dish. Pour over 1 tbsp vegetable oil, season with salt and pepper, and mix to coat. Roast for 30 mins, shaking halfway.

2. 2

   Meanwhile, whisk the remaining vegetable oil, gochujang, garlic, ginger, soy sauce and maple syrup in a large bowl. Season with a little black pepper. With the rice still in the pack, break it up using your hands, then open the bag and pour into the gochujang mix. Mix until all the rice is completely coated.

3. 3

   Pour the gochujang rice into the tray with the veggies and mix well. Return to the oven for another 30-35 mins until the veggies are soft, slightly charred and the rice is crispy around the edges. Sprinkle with the greens of the spring onions, coriander leaves and black sesame seeds, if you like, then serve straight from the tray.