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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