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Teriyaki Style Quorn Vegetarian Steak Strips with Egg Fried Rice

Teriyaki style Quorn Vegetarian Steak Strips with egg fried rice in a bowl with chopsticks

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

A packet of Quorn Vegetarian Steak Strips showing the plated product and information on an orange and charcoal background.

Made with Quorn Vegetarian Steak Strips

High in Protein

Gluten Free

Low in Saturated Fat

High in Fibre


  • 300g 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


  1. 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.
  2. Fry for 10 minutes over a high heat, then reduce the heat to medium and add garlic, honey and soy sauce. Season with salt.
  3. 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.
  4. Serve up with the greener end of the sliced spring onion, add optional chilli flakes and a crack of black pepper.
  5. Enjoy!

Recipe by @beatthebudget

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