Teriyaki Style Quorn Vegetarian Steak Strips with Egg Fried Rice
Upgrade your mid-week meals with this Teriyaki Style Quorn Vegetarian Steak Strips and Egg Fried Rice dish. It’s low-cost, uses cupboard essentials and is quick and easy to make on those busy evenings.
Recipe by @beatthebudget
- Cheap Vegetarian Family Recipes
- Vegetarian Steak & Strips Recipes
- Vegetarian Japanese Recipes
- Weeknight Dinner Recipes
Serves 4
20 mins
A Little Effort
Made with Quorn Vegetarian Steak Strips
High in protein
Gluten free
Low in saturated fat
High in fibre
Ingredients
- 500g Quorn Vegetarian Steak Strips (1 big bag)
- 300g frozen mixed peppers, defrosted in the microwave
- 350g white rice, cooked and cooled according to pack instructions
- 25g spring onion, thinly sliced
- 4 eggs
- 3 cloves of garlic, minced
- 1 tbsp rapeseed oil
- 2 tbsp soy sauce
- 1 tbsp honey
- Chilli flakes (optional)
- Salt & pepper
Method
- Start by adding the whiter end of the spring onion and rapeseed oil into a large non-stick pan over a medium heat. Fry for 2 minutes before adding the Quorn Vegetarian Steak Strips and frozen mixed peppers.
- Fry for 10 minutes over a high heat, then reduce the heat to medium and add garlic, honey and soy sauce. Season with salt.
- Then add the cooked rice into the pan and stir to combine. Form a well in the middle to crack the eggs in. Stir to combine, folding the rice into the eggs and stirring until fried and completely incorporated, for around 3 minutes.
- Serve up with the greener end of the sliced spring onion, add optional chilli flakes and a crack of black pepper.
- Enjoy!
Recipe by @beatthebudget
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