Chinese Fried Rice with Vegetarian Chicken Pieces
Preparation time: 40 minutes
Serves: 2
Nutrition: Per serving
Energy
333 Kcal
Fat
7.3g
Saturates
1.3g
Sugars
7.5g
Salt
0.78g
One of the UK’s favourite take-away dishes get’s the UCLP© approval! Our version of the classic Chinese fried rice is quick to prepare and full on flavour! This delicious oriental recipe is just 333kcal per serving, low in saturated fat and salt. The addition of the Quorn Fillets ensures you don’t miss out on your protein*.
Ingredients
2 Quorn Fillets, thawed
1 tsp olive oil
1 tsp Chinese five spice
250g cooked brown basmati rice (either leftover or from a packet)
1 small carrot, finely chopped
100g drained tinned sweetcorn
4 spring onions, finely sliced
2 cloves garlic, peeled
1 tbsp fresh ginger, skin removed
1 red chilli, finely chopped
1 tsp toasted sesame oil
1 tsp reduced salt soy sauce
Method
Place the thawed Quorn Fillets in a frying pan with the oil and fry until golden. Sprinkle over the Chinese five spice and remove from the pan. Set aside and allow to cool for 5 minutes before slicing them into strips.
Meanwhile, place the cooked rice in a bowl and separate the grains. Add the chopped carrot, drained sweetcorn and most of the sliced spring onions – set aside some of the green tops for garnish. Grate the peeled garlic and ginger into the bowl.
Add the sesame oil to a wok and heat through, add the rice mix, and stir fry for about 10 minutes or until the rice is fully heated and turning golden, add the cooled sliced fillets and reduced salt soy sauce and stir fry for a further 2 minutes, remove from the heat.
Mix the chopped red chilli with the reserved spring onions for garnish.
Serve the fried rice sprinkled with the chopped chillies and spring onions garnish.
*Each serving of this recipe provides 13g of protein.