- Cook the rice: Put the rice and stock into a pan and bring to the boil. Stir, then cover and simmer gently for 10 minutes or until the rice is tender and has absorbed all the stock. Turn the heat to low and leave the rice for 1 minute, stirring occasionally, to dry it a little. Tip the rice into a bowl, spread out and leave to cool.
- Marinate the red cabbage: While the rice is cooking, grate 1/2 tsp orange zest and put it into a large bowl. Squeeze the orange and add the juice to the bowl with the walnut, groundnut or sunflower oil and soy sauce. Add seasoning and whisk together. Add the red cabbage and toss together well, then leave to marinate to soften the cabbage a little, while you finish preparations.
- Toast the walnuts: Put the walnut pieces into a large, dry nonstick frying pan. Toast them over a medium heat for about 3 minutes, turning frequently until golden. Tip onto a plate and set aside.
- Make the mini pancakes: Add the sesame seeds and beaten egg to the cooked rice. Stir together and season. Heat the sunflower oil in the frying pan and drop in small teaspoonfuls of the egg and rice mixture to make little pancakes, about 2.5cm in diameter (you will probably need to do this in two batches, depending on the size of the pan). Cook over a medium-high heat for 2 minutes or until lightly browned, then turn over and cook the other side for 1½ -2 minutes.
- Complete the salad: Add the Chinese cabbage, pak choi and walnuts to the marinated red cabbage and toss to coat in the dressing. Divide the salad among individual plates and serve each topped with the rice and sesame pancakes.
Forget flops with our collection of Pancake videos! We'll show you how to make everything from traditional pancakes to savoury crepes, and more. Watch now!
Instead of pancakes, toss stir-fried Quorn into the salad: whisk together 1 tsp grated fresh root ginger, 1 tbsp soy sauce and 2 tsp sunflower oil in a bowl. Stir in a 150g pack plain Quorn pieces to coat. Heat a large frying pan until hot, add the Quorn and marinade, and stir-fry for 3-4 minutes.
Spinach and mushroom salad: Whisk together 1 tsp grated fresh root ginger, 1 tbsp clear honey, 2 tsp red wine vinegar and 3 tbsp hazelnut oil. Add 75g sliced button mushrooms and mix to coat in the dressing. Toss in 250g washed baby spinach leaves and 4 hot or cold cooked vegetarian sausages cut into 2cm slices on the diagonal. Serve with boiled baby new potatoes.
…spice it up
Add a large pinch of Chinese five-spice powder to the cooked rice with the beaten egg at step 4, and add 1 tsp toasted sesame oil to the sunflower oil when frying for a richer flavour.