Cook the rice following the manufacturer’s guidelines, drain and keep warm
Heat the oil in large pan and gently cook the garlic, spring onions, chilli, cumin and coriander for 2-3 minutes until the onion has softened and spices have cooked through
Add the Quorn Pieces and cook for a further 8- 10 minutes, stirring occasionally until the Quorn is hot. Stir in the cooked rice, peas and soy sauce and heat gently for 2 minutes until the rice is piping hot. Season to taste
Make the omelette: In a separate frying pan heat 1 tbsp oil and pour in lightly beaten eggs. Cook over a medium heat until it has set. Flip over and fry for another minute. Turn out onto a plate and roll up. When it has cooled slightly cut in 1cm slices
Serve the rice mixture in a dish topped with slices of omelette and sprinkled with freshly chopped coriander
