Sticky BBQ Quorn egg fried rice recipe

  • Serves 4
  • 20mins to prepare and 30mins to cook
  • 439 calories / serving
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Place the rice in a pan, cover with water, bring to the boil, cover the pan with a lid then reduce the heat and  simmer for about 12 minutes until rice is tender. Drain well then spread out onto large clean tray to “dry out” a little. Heat 2tbsp of the oil in a large nonstick frying pan and add the carrot and red pepper. Stir fry for 5 minutes. Toss in the cooked rice, peas, spring onions, five spice and sliced Quorn sticky fillets, stir fry over a high heat for a further 5 minutes.

Push everything in the pan to one side. Beat the eggs with the soy sauce and 3tbsp cold water. Add the remaining  oil to the empty part of the pan and pour the egg in. Cook without stirring until the egg sets. As it sets, break it up with a wooden spatula and toss through the rice. Serve hot.

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  • Ingredients

  • 300g easy cook white rice
  • 3tbsp sunflower oil
  • 200g carrot, peeled and finely diced
  • 1 red pepper, deseeded and sliced very thinly
  • 75g (3oz) frozen peas
  • 6 spring onions, trimmed and thinly sliced
  • ½tsp Chinese five spice
  • 250g smoky barbecue Quorn sticky fillets, thinly sliced
  • 3 eggs
  • 1tbsp light soy sauce
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  • Energy 1860kj 439kcal 22%
  • Fat 8g 12%
  • Saturates 2g 10%
  • Sugars 8g 9%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 75g Protein 21.7g Fibre 9g


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