Fried Rice with Quorn
Fried Rice with Quorn
For 6 people:
Ingredients
Marinade
- 4 Tablespoons of peanut butter
- 4 Tablespoons of yellow curry paste
- 3 Teaspoons molasses
- Some sugar
- 1 Tablespoon soy sauce
- 1 Tablespoon rice vinegar
- 1 Tablespoon sesame oil
Fried Rice
- Cooked rice (warm)(enough for six people)
- 1 Broccoli
- 4 Ramiro peppers
- 3 Onions
- 3 Eggs
- 1 pound Quorn in small pieces (1x1x1 cm)
- 2 Tablespoons peanut butter
- 2 Tablespoons red curry paste
- 2 Teaspoons molasses
- Takoyaki sauce
Preparation
First, mix all the ingredients for the marinade in a small bowl. Make sure there are no lumps of peanut butter.
Give all the Quorn and the marinade in a bowl and mix it, so that the Quorn is evenly covered in marinade. Put it aside.
Peel and cut the onions into small pieces. Wash and cut the peppers. Take care to remove all pips, they can be very hot. Cut the peppers at least as small as the onions.
Wash the broccoli. Cut it into small pieces, no more than 1x1x1 cm (you can do this by simply removing all the 'branches' one at a time). This will be a bit tedious, but well worth it. Cut the 'trunk' too.
Find a big wok. Pour some oil into the wok and heat it. When the oil is hot, add the onions, fry them until they are glassy and brownish. Put them aside.
Crack the eggs open, give them in a small bowl and whisk them. Add some more oil and wait until it is fizzling. Now add the eggs. Scramble. Make sure the pieces are really small.
Now add the onions, peppers and broccoli. Mix for a while, add the Quorn. Keep stirring until everything is warm. Add the rice. Turn down the heat.
Mix the peanut butter, curry paste, molasses and takoyaki sauce. Pour it over the rice and stir until everything is evenly orange.
Good appetite.
For 6 people:
Ingredients
Marinade
- 4 Tablespoons of peanut butter
- 4 Tablespoons of yellow curry paste
- 3 Teaspoons molasses
- Some sugar
- 1 Tablespoon soy sauce
- 1 Tablespoon rice vinegar
- 1 Tablespoon sesame oil
Fried Rice
- Cooked rice (warm)(enough for six people)
- 1 Broccoli
- 4 Ramiro peppers
- 3 Onions
- 3 Eggs
- 1 pound Quorn in small pieces (1x1x1 cm)
- 2 Tablespoons peanut butter
- 2 Tablespoons red curry paste
- 2 Teaspoons molasses
- Takoyaki sauce
Preparation
First, mix all the ingredients for the marinade in a small bowl. Make sure there are no lumps of peanut butter.
Give all the Quorn and the marinade in a bowl and mix it, so that the Quorn is evenly covered in marinade. Put it aside.
Peel and cut the onions into small pieces. Wash and cut the peppers. Take care to remove all pips, they can be very hot. Cut the peppers at least as small as the onions.
Wash the broccoli. Cut it into small pieces, no more than 1x1x1 cm (you can do this by simply removing all the 'branches' one at a time). This will be a bit tedious, but well worth it. Cut the 'trunk' too.
Find a big wok. Pour some oil into the wok and heat it. When the oil is hot, add the onions, fry them until they are glassy and brownish. Put them aside.
Crack the eggs open, give them in a small bowl and whisk them. Add some more oil and wait until it is fizzling. Now add the eggs. Scramble. Make sure the pieces are really small.
Now add the onions, peppers and broccoli. Mix for a while, add the Quorn. Keep stirring until everything is warm. Add the rice. Turn down the heat.
Mix the peanut butter, curry paste, molasses and takoyaki sauce. Pour it over the rice and stir until everything is evenly orange.
Good appetite.