Cook 175g of brown rice according to the instructions on the packet, drain and set aside. Cut 1 carrot, 4 spring onions and 1 red pepper into equal sized pieces, and shred a ¼ of a cabbage. Then heat 1 tbsp of sunflower oil in a wok or frying pan. Add 180g quorn pieces and cook according to the instructions on the packet. Add the carrot, spring onions and red pepper and cook for a few more minutes. Then add the cabbage and a couple of handfuls of beansprouts. Finally, stir in a 75g hoi sin sauce and heat through. Serve with the rice.