Recipes
Sticky Mandarin Quorn with Eggless Fried Rice
Skewered Mandarin marinated Quorn Pieces served on a bed of vegetable fried rice, drizzled with a sticky sauce.
Ingredients
- 500g Quorn Vegan Pieces
- 180g Quorn Vegan Smokey Ham, diced
MANDARIN MARINADE
- 3 tbsp sesame oil
- 6 tbsp sriracha chilli sauce
- 2 tbsp fresh ginger, finely chopped
- 6 cloves garlic, crushed
- 240ml orange Juice
- 6 tbsp soy sauce
- 100g granulated sugar
- 6 tbsp sherry
CORNFLOUR MIX
- 1 tbsp cornflour
- 2 tbsp water
EGGLESS FRIED RICE
- 2 tbsp sesame oil
- 180g spring onions, finely chopped
- ½ tsp ginger, finely chopped
- ½ tsp garlic, finely chopped
- ¼ tsp red chilli, finely diced
- 500g cooked basmati rice
- 240g frozen peas, defrosted
- 180g sweetcorn
- 45ml soy sauce
- Seasoning
- 3 tbsp freshly coriander, finely chopped
Method
- For the marinade place all of the ingredients in a blender and pulse until smooth. Transfer to a bowl. Add the Quorn Vegan Pieces to marinate, cover and refrigerate for 30 minutes to allow the flavours to develop.
- When ready, remove the Quorn from the marinade then thread onto 10 skewers. Reserve the marinade and transfer to a pan with the cornflour mixture. Gently bring to the boil and simmer for 2-3 minutes until thickened.
- Place skewers onto an oiled hot plate and grill for approximately 10 minutes turning the skewers and basting them with the marinade every couple of minutes. It’s important not to let the Quorn or the marinade burn.
- Meanwhile to prepare the rice, heat the sesame oil in a large wok then add the spring onions, ginger, garlic and chilli. Fry for a minute then add rice and Quorn Vegan Smokey Ham, continue frying for further 2 minutes always keeping the rice moving. Finally add the peas, sweetcorn and soy sauce. Keep stiring in the wok until cooked through and the rice is piping hot. Season to taste.
- Serve the Quorn skewers on a bed of rice with a drizzle of sticky sauce and garnish with a sprinkling of coriander.
Tips - if using wooden skewers soak them in water for at least an hour to prevent them from burning.