Sticky Quorn and FREE egg fried rice
Get ready for a seriously tasty fakeaway favourite that’s packed full of colour, crunch and sunshine-y goodness
This speedy sticky Quorn and FREE egg fried rice is the kind of fuss-free midweek dinner everyone dives into. Sweet, tangy sticky pieces, fluffy scrambled egg rice and colourful veggies all come together in one big crowd-pleasing bowl of deliciousness.
It’s quick, affordable and brilliant for hungry families who want something comforting without spending all evening in the kitchen. Plus, those golden scrambled FREE eggs bring extra protein and a sunny pop of flavour to every mouthful.
The sticky sauce is the real game changer here – sweet, savoury and gloriously glossy with juicy pineapple stirred through for an eggs-tra tasty twist.
Prep: 5 mins | Cook: 15 mins
Serves 4 people
Ingredients
- 400g frozen Quorn pieces
- 1 tbsp oil (we used rapeseed)
- For the sticky sauce
- 1 tbsp sesame oil
- 1 large garlic clove, grated
- 1 tbsp rice or white wine vinegar
- 2 tbsp runny honey or maple
- 2 tbsp sweet chilli sauce
- 3 tbsp ketchup
- 4 tbsp light soy sauce (gluten-free if required)
- 227g tin pineapple rings
- For the egg fried rice
- 1 tbsp sesame oil
- 2 x 250g microwave rice
- 185g frozen peas and sweetcorn
- 3 tbsp light soy sauce
- 1 tbsp runny honey
- 4 large FREE eggs, lightly whisked
- To serve
- 2 spring onions, sliced
- Sesame seeds
Method
- Pop the Quorn pieces into the air fryer drawer and drizzle with oil. Cook at 180°C for 15 minutes until crisp and golden around the edges. No air fryer? No problem, bake in the oven at 200°C/180°C fan for 15–20 minutes instead.
- While that cooks, it’s time to make the sticky sauce. Heat the sesame oil in a large frying pan over a medium heat and fry the garlic for 1 minute until fragrant and sizzling.
- Add the vinegar, honey, sweet chilli sauce, ketchup and soy sauce, then pour in the pineapple juice from the tin. Whisk everything together and let it bubble away for 3–4 minutes until thick, glossy and beautifully sticky.
- Chop the pineapple rings into chunks and stir them into the sauce for little bursts of sweetness in every bite.
- Add the crispy Quorn pieces to the pan and coat them in all that sticky goodness. Turn the heat down low and keep warm while you make the fried rice.
- In another large frying pan or wok, heat the sesame oil and fry the rice for 3–4 minutes until piping hot and fluffy. Add the peas and sweetcorn along with the soy sauce and honey, then cook for another few minutes until the veggies are bright and tender.
- Push the rice to the edges of the pan to make a well in the middle, then pour in the whisked FREE eggs. Gently scramble until soft and golden before stirring everything together.
- Spoon the egg fried rice onto a big serving platter, top with the sticky Quorn pieces and finish with spring onions and sesame seeds for the ultimate fakeaway feast.
- TOP TIP: Want to switch things up? This recipe works brilliantly with chicken too. Simply dice the chicken and air fry for 12–15 minutes until cooked through and golden.
