Finely chop your vegetables for the salsa and mix with the lemon juice, olive oil, ketchup and honey. Leave to sit overnight in the refrigerator.
Heat some olive oil in a frying pan. Next, add the mince and stir fry. Once the meat is heated through add the Worcestershire sauce, soy sauce, curry powder, tomato ketchup, and salt and pepper.
Serve on warm rice with shredded lettuce. Top with the salsa you made earlier and garnish with some grated cheese and tortilla chips.
• To prepare Taco Rice to be enjoyed cold, simply make as usual, but drain the mince of any excess fat before mixing in the seasoning and allowing to cool before refrigerating. The mince will stick together slightly after it’s been chilled so you may want to ‘re-crumble’ it before serving.
•Taco Rice is also really delicious with tofu instead of mince. To make with tofu simply make as usual, but you may want to cook the tofu slightly longer in the frying pan before seasoning to give it a nice texture.