At the moment we are really into our quick meals and this super speedy egg fried rice is an absolute win. Great for children too, it’s got plenty of vegetables and protein, but don’t worry, the Chinese 5 spice gives it a wonderful flavour that satisfies everyone.
Ingredients (serves 4)
80g TVP mince – available in store
1 tsp garlic powder
1/2 tsp black pepper (ground)
25ml soy sauce (add to TVP to marinade) – refill in store
2 medium carrots (diced)
Bunch of chard or other leafy green (roughly chopped)
100g fresh or frozen peas
3 eggs (whisked in a bowl ready to scramble). Or drop this to make it vegan
5 spring onions (sliced and whites kept separate from green)
500 grams day old cooked rice
1 heaped tsp Chinese 5 spice – available in store
25ml soy sauce (add to fried rice) – refill in store
1 tsp flour
For the sauce
50g honey (or agave to make it vegan) – refill in store
30ml soy sauce – refill in store
40g ketchup – available in store
20ml white wine vinegar – refill in store
3 garlic cloves (diced)
Simmer the TVP for 8-10 minutes until tender
Drain TVP and allow to steam dry before adding the black pepper, garlic powder and soy sauce to marinade until needed.
Simmer the diced carrots for 8 minutes. Then drain and add to a deep pan with some oil, the chard, spring onion whites and the peas. Leave to cook for a few minutes then push to the side of the pan and pour the eggs in and scramble them. Add the rice, Chinese 5 spice and 25ml of soy sauce to the pan and mix well. Once heated through take off the heat and add the spring onion greens.
Combine the sauce ingredients. Heat the cooked TVP chunks in a hot pan with some oil and then pour the sauce in and stir. Leave it to simmer for a couple of minutes then add the flour and stir until it thickens.
Plate up the rice and veg mix, a big scoop of the TVP and sprinkle over some sesame seeds to finish.