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

Made with Quorn Vegetarian Chicken Fillets

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

No Artificial Ingredients

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Ingredients

  • For the Quorn Fillets:

  • 2 Quorn Fillets

  • 1 tbsp light soy sauce

  • 1 tbsp dark soy sauce

  • 1.5 tbsp honey

  • 1 clove garlic

  • 150 ml water

  • For the broth:

  • 200g/1 cup rice

  • 1 tbsp light soy sauce

  • 1 tbsp dark soy sauce

  • Vegetarian chicken stock (1 stock cube mixed with 600ml water)

  • 1 tsp ginger puree

  • 2 cloves of garlic

  • 2 spring onions

  • 1/2 onion

  • Pak Choi

  • To serve:

  • Coriander

  • Sliced spring onions

  • Sliced chilli

  • Chilli oil

Method

  1. Start by combining all the sauce ingredients. Add to a pan along with the Quorn Fillets. Cover and cook for 12 minutes, top up with a little water if needed throughout and baste to achieve a lovely golden-brown colour. Remove from the pan once cooked and set aside.
  2. To the same pan, add garlic, chilli, and spring onion and fry for 1 minute.
  3. Then add the ginger, onion, chilli oil, soy sauces and stock. Cook for a few minutes. Then add the pak Choi and cook for a further 2 minutes.
  4. Serve the sliced Quorn Fillets and broth over rice and garnish with spring onion, chilli and coriander.

Chefs tip

For the best version of this vegetarian brothy rice recipe, choose a rich, well-seasoned broth to provide additional depth to the dish. Vegetarian chicken stock enhances the overall flavour with a savoury base that mimics traditional meat-based broths.

Recipe Inspiration

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