Recipes

Quorn Salt and Pepper Chinese Sharing Platter

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. Why not add some extra Quorn Chinese Inspired Salt and Pepper Strips to the platter? They’re perfect for the dipping sauces. Cook the stir-fry and add some noodles for a quick and easy fakeaway favourite!

Serves 4

35 mins

Easy

255 cals
(Per serving)

9.1 g of fat

Made with Quorn Chinese Inspired Salt & Pepper Strips

High in protein
Low in saturated fat
No artificial colours, flavours or preservatives

Ingredients

For the egg fried rice… For the broccoli and ginger stir fry..
  • 180g Quorn Chinese Inspired Salt & Pepper 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

  1. Cook the rice as per pack instructions, drain and set to one side.
  2. Heat the sesame oil over a high heat in a frying pan or wok. Add the rice and cook for 2 minutes.
  3. Add the Quorn Chinese Inspired Salt and Pepper Strips and frozen peas, cook for 2 minutes.
  4. 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.
  5. Add the soy sauce and mix well.
  6. Spoon into a warmed serving dish and garnish with spring onions and peanuts.
  7. To make the broccoli, heat the sesame oil over a high heat in a frying pan or wok. Add the broccoli florets and cook for 3 minutes.
  8. Add the Quorn Chinese inspired Salt and Pepper Strips and ginger and cook for 1 minute.
  9. Add the chilli and soy sauce and cook for 1 minute.
  10. 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.

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