Quorn Salt and Pepper Chinese Sharing Platter

Name: Quorn Salt and Pepper Chinese Sharing Platter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 180g Quorn Fillets [https://www.quorn.co.uk/products/chicken-style-fillets],; defrosted and cut into strips; 150g Thai rice; 1 tsp sesame oil; 50g frozen peas; 2 eggs, beaten; ½ tbsp soy sauce; 2 spring onions, sliced; 1 tbsp salted peanuts, chopped; 180g Quorn Fillets, defrosted and cut into strips; 1 tsp sesame oil; 200g tenderstem broccoli florets; 20g fresh ginger, peeled and sliced into thick matchsticks; 1 red chilli, finely sliced; 1 tbsp soy sauce; 1 tsp nigella seeds; 2 tbsp sweet chilli sauce; 1 tbsp lime juice; 1 tsp coriander chopped; 1 red bird’s eye chilli, finely chopped; 1 tbsp soy sauce; 1 tbsp lime juice; Fresh coriander leaves; 4 lime wedges

Leave a review

A Chinese-inspired sharing platter with fried rice with strips of Quorn Fillets and a broccoli and ginger stir fry with Quorn Chinese Inspired Salt & Pepper Strips and two sauces.

This vegetarian sharing platter is a great alternative to a takeaway. If your short of time use a pre-cooked rice pouch to make the egg fried rice dish in minutes. Cook the stir-fry with our Quorn Fillets and add some noodles for a quick and easy fakeaway favourite!

Fakeaway Recipes Quorn Chicken Pieces & Fillets Recipes Meat Free Recipes Vegetarian & Vegan Chinese Recipes

Serves 2

35 mins

Easy

A bag of Quorn Fillets showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Fillets

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

No Soy

No Artificial Ingredients

Cook mode (Keep screen awake)

Ingredients

For the egg fried rice…

180g Quorn Fillets, defrosted and cut into strips
150g Thai rice
1 tsp sesame oil
50g frozen peas
2 eggs, beaten
½ tbsp soy sauce
2 spring onions, sliced
1 tbsp salted peanuts, chopped

For the broccoli and ginger stir fry..

180g Quorn Fillets, defrosted and cut into strips
1 tsp sesame oil
200g tenderstem broccoli florets
20g fresh ginger, peeled and sliced into thick matchsticks
1 red chilli, finely sliced
1 tbsp soy sauce
1 tsp nigella seeds

For the sweet and sour dip…

2 tbsp sweet chilli sauce
1 tbsp lime juice
1 tsp coriander chopped

For the hot and sour dip…

1 red bird’s eye chilli, finely chopped
1 tbsp soy sauce
1 tbsp lime juice

To garnish…

Fresh coriander leaves
4 lime wedges

Method

Cook the rice as per pack instructions, drain and set to one side.
Heat the sesame oil over a high heat in a frying pan or wok. Add the rice and cook for 2 minutes.
Add the Quorn Fillet strips and frozen peas, cook for 2-3 minutes.
Push the pan ingredients to one side and add the beaten egg to the base of the pan. Stir lightly to gently cook and scramble the egg before incorporating into the rice.
Add the soy sauce and mix well.
Spoon into a warmed serving dish and garnish with spring onions and peanuts.
To make the broccoli, heat the sesame oil over a high heat in a frying pan or wok. Add the broccoli florets and Quorn Fillet strips and cook for 5-6 minutes until browned on the sides.
Add the chilli and soy sauce and cook for 1 minute.
Spoon into a warmed serving dish and garnish with nigella seeds.

For the sweet and sour dip… Mix all of the ingredients together and pour into a small dip pot.

For the hot and sour dip… Mix all of the ingredients together and pour into a small dip pot.

To Serve… To serve, place the two warmed bowls onto a serving platter with the two dips and garnish the platter with extra coriander and lime wedges.