Instructions

1. Cook the chickpea rice, following the packet instructions (add the stock cube to the water). Don’t worry about the thick water surrounding the "rice".
2. Meanwhile, thinly slice the spring onions and garlic. Cut the mushrooms in half, if too big.
3. Heat the oil a non-stick frying pan and cook the spring onion and garlic pieces for a minute or so. Add the mushrooms and soy, mirin and rice vinegar.
4. Put a lid on and steam over low heat for 8 minutes. Add the kale and cook for another 5 minutes. If the pan is too dry, add some water.
5. Drain the chickpea rice and rinse under cold water.
6. When the kale has cooked, mix in the chickpea rice and warm through.
7. Scatter some sesames seeds on top, and serve.