The “fish fillet” behind the rice is soya-based textured vegetable protein. Sam likes to include what she calls “fake meat” and “fake fish” in her meals for texture more than anything else. I mean, they don’t have any distinctive flavor so what they really do is add bulk. And because they turn crisp when fried, they lend that fried meat or fried fish feel to an otherwise vegetable dish.
The flavors of this meal come from the rice and the vegetables. If you cook them at the same time using two pans, the meal can be ready in under 15 minutes, including preparation time. Cook the vegetables in butter and a little water, and while they cook, stir fry the rice with garlic and herbs in another pan. By the time the vegetables are done, the rice will still be hot and you’ve got yourself a tasty vegetarian meal. »