Monday, 16 May 2011

Quorn Egg Fried Rice


Hello all!

Finally back on board with the blog after time in Australia and then getting over the horrific jet log and over the obligatory 'post holiday blues'. Also after the awfulness that was the sweet potato loaf I feel like it was right and proper to back away from the experiment for a small time and then come back with a bang!

So here we have it....this recipe is from the 'Taste of Takeaway' section of the cook book and it worked very well indeed.

This recipe uses quorn fillets but would actually work perfectly well with pieces too - these are marinated in rice wine vinegar and grated fresh ginger (I suggest for as long as possible, overnight ideally - book only suggests they marinade while you cook). 

I cook a LOT of South East Asian food anyway so used my wok for this and also used my previous experience to ignore the recipe when it suggested that the first thing to do was cook off the eggs in oil until they are 'set but not coloured' like an omlette and then cut it into small pieces. I ignored this for 2 reasons - firstly to avoid the excess oil and secondly because it is entirely unnecessary and you can simply do it later (without needing to cut it up) and it saves time/washing I will explain...

So - really the first thing you need to do is cook the rice so it is ready when you need it in the recipe (sometimes I find the recipes in this book are a bit muddled about effective timings). Then you fry off the marinaded pieces/fillets in a wok or large frying pan with the garlic, spring onion, remaining ginger and the peppers until the pieces are heated through and the veg is stir-fried sufficiently (recipe says 6 minutes). 

Finally you toss in the cooked rice and fresh coriander and stir fry until it is all the same temperature and then you do the egg bit (technical terms!) like so - push all the cooked rice/quorn to one side of the pan and crack the eggs into the space (trust me on this), break the yolks immediately but resist the urge to stir for around 20 seconds then quickly mix back in the quorn and rice and stir fry for around 2-3 minutes.

This is what it will look like - you can see that the egg has made the rice start clumping together.

After this you will have perfect cooked and shredded egg mixed through the recipe. Doing it this way also means that the egg is completely integrated with the other ingredients and will be stuck to the rice like genuine egg-fried rice. This is just the asian way of doing it and believe me, it works and the egg cooks through very quickly indeed.

Here it is served:

In terms of weight watchers points, this is a pretty healthy dish and accordingly scores more points from me in this respect! The recipe serves 4 portions and each portion is 10 propoints, broken down as follows: quorn (2) eggs (1), rice 6, oil (1). 

We really enjoyed this dish although it is neither very spicy or intense in terms of the flavour, it is, however, tasty and easy to make and as seen above, it is pretty healthy too. 

This dish feels more filling than you expect it to be and it should also be noted that although the recipe calls for 300g of rice (raw weight) I only used 240g as I wanted each portion to be 60g for points purposes. I also knew that this was plenty per person in terms of portion size and I can confirm that it works perfectly well for 4 with this weight. If you are not dieting of course, feel free to use 300g for a more substantial meal.

We gave it 8/10 and I will definitely be making this again (maybe with some tweaks to the marinade for a more intense flavour). It is another example of how quorn works so well with marinades.


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