4 cups cooked rice (white or brown)
4 thawed Beyond Meat burgers or a bag of your favorite meatless crumbles
1 large white onion diced small
3 celery stalks diced small
1/2 yellow or red bell pepper diced small
3 - 4 teaspoons of cajun seasoning (if you do not have any cajun spice, you can add 1/2 teaspoon each of garlic, paprika, onion powder, thyme, salt, pepper, and 1/4 - 1/2 teaspoon cayenne). You can add more of the above if it is not seasoned to your liking.
1/4 cup of water
2 teaspoons vegan Worcestershire sauce
1 teaspoon vegetable Better Than Boullion (they also make a reduced sodium version)
1/4 cup chopped flat leaf parsley (optional)
sliced jalapeno (optional)

Cook rice according to package instructions or in a rice cooker.
Heat a large skillet, or a wok works well too, with 2 teaspoons of oil on medium high heat.
Toss the chopped veggies into the pan, cooking until the onions are translucent and the peppers and celery have softened.
Add your "meat" and dry seasoning to the veggies, and continue cooking until the Beyond Meat, or crumbles are cooked through.
Whisk Better Than Boullion and Worcestershire sauce with the 1/4 cup of water
Reduce heat to med/ low and add water mixture, and the 4 cups of cooked rice to the pan.
Stir well and continue cooking for about 5 minutes. The rice will begin to stick to the bottom of the pan and get a little crispy. You want this! Just keep scraping the bottom of the pan with a wooden spoon while you stir.
Taste a little of the rice to see if it has enough spice, or seasoning for your liking. You can always add extra heat by adding some extra cayenne or black pepper.
Garnish with fresh parsley or jalapeño peppers.