Sticky Sriracha Rice Bowl with Quorn Fillets

Name: Sticky Sriracha Rice Bowl with Quorn Fillets
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 8 Quorn Fillets; 4 Pak Choi; 1 Bunch spring onions; 2 Inches fresh ginger; 4 Tbsp sriracha; 2 Tbsp soy sauce; 2 Tbsp honey; 2 Tbsp cornflour; 1 Tbsp sunflower oil; 30g sesame seeds; 1 Lime; Jasmine rice

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Sriracha rice bowl with Quorn Fillets in a bowl

This easy Sticky Sriracha Rice Bowl with Quorn Fillets comes together in 20 mins to make a delicious weeknight dinner. Fresh ginger, Pak Choi and a bunch of spring onions with a splash of honey, soy sauce and sriracha for a touch of heat.

This tasty recipe serves 4, but it’s also a delicious idea for meal prep and leftover lunches for the following day. We know this will be one of your new dinner favourites!

Recipe by MOB.

Lunch Recipe Ideas Vegan & Vegetarian Fillets & Pieces Recipes Vegan & Vegetarian Meal Prep Ideas Meat Free Recipes

Serves 4

20 mins

Easy

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

Made with Quorn Vegetarian Fillets

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

8 Quorn Fillets
4 Pak Choi
1 Bunch spring onions
2 Inches fresh ginger
4 Tbsp sriracha
2 Tbsp soy sauce
2 Tbsp honey
2 Tbsp cornflour
1 Tbsp sunflower oil
30g sesame seeds
1 Lime
Jasmine rice

Method

Wash, trim and cut the pak choi into halves, set aside. Wash the spring onions then finely slice the green tops only, set aside.
Into a bowl, peel and grate the ginger, then add the sriracha, soy sauce, honey, corn-flour, sunflower oil. Mix well, then add 3 tbsp of water and mix again.
Get a large frying pan over a medium high heat and add a drizzle of sunflower oil. Fry the pak choi for a few minutes, cut side down until golden brown, then flip and cook for another minute. Remove and set aside.
In the same pan add the Quorn Fillets and cook for about 5 minutes until golden brown, then flip and repeat on the other side.
Now give the glaze a quick stir and pour into the pan with the Quorn Fillets. Keep swirling the pan and let the glaze bubble and reduce for a minute or 2 until thick and glossy.
Add your Jasmin rice to a bowl with the pak choi, then top with the Quorn Fillets.
Spoon over some more of the glaze, then finish with spring onions, sesame seeds and a squeeze of lime. Enjoy!

Recipe by MOB.