Sriracha Vegan Wings With Fried Rice

Name: Sriracha Vegan Wings With Fried Rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 Quorn Sriracha Wings; 2 unwaxed limes, halved; Fresh coriander leaves; ½ tsp nigella seeds; For the vegan fried rice; 1 tsp sesame oil; 100g brown rice, cooked; ½ red pepper, thinly sliced; ½ carrot, sliced into matchsticks; 1 inch piece ginger, grated; 1 garlic clove, crushed; 50g edamame beans; 50g sweetcorn; 4 spring onions, sliced; 1 tsp soy sauce; Coriander leaves to garnish; For the side salad; 1 carrot, peeled and sliced into matchsticks; ½ mango, peeled and stone removed, sliced into matchsticks; 2 baby cucumbers, sliced into matchsticks; 1 inch piece of ginger, peeled and grated; ½ red chilli, finely chopped; 25g bean sprouts; 1 tbsp sweet chilli sauce; 1 unwaxed lime, juice only; 1 tbsp mint leaves; 1 tbsp coriander leaves; 1 tsp nigella seeds

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Quorn sriracha wings served alongside fried rice and a side of vegetables.

This sharing platter is a hot and spicy feast. Sticky Quorn Sriracha Vegan Wings served with a rainbow of colour from vegan fried rice and fresh Asian salad. Our sriracha wings are packed full of flavour the perfect addition to this delicious vegan meal. All cooled down with sweet and sour charred limes.

Vegan Recipes Meat Free Recipes Fakeaway Recipes Spicy Vegan & Vegetarian Recipes

Serves 4

30 mins

Easy

305 cals
(Per serving)

8.9g of fat
(Per serving)

Vegan

Made with Quorn Sticky Sriracha Wings

See product See recipes

Low in Saturated Fat

High in Protein

High in Fibre

Ingredients

8 Quorn Sriracha Wings
2 unwaxed limes, halved
Fresh coriander leaves
½ tsp nigella seeds
For the vegan fried rice
1 tsp sesame oil
100g brown rice, cooked
½ red pepper, thinly sliced
½ carrot, sliced into matchsticks
1 inch piece ginger, grated
1 garlic clove, crushed
50g edamame beans
50g sweetcorn
4 spring onions, sliced
1 tsp soy sauce
Coriander leaves to garnish
For the side salad
1 carrot, peeled and sliced into matchsticks
½ mango, peeled and stone removed, sliced into matchsticks
2 baby cucumbers, sliced into matchsticks
1 inch piece of ginger, peeled and grated
½ red chilli, finely chopped
25g bean sprouts
1 tbsp sweet chilli sauce
1 unwaxed lime, juice only
1 tbsp mint leaves
1 tbsp coriander leaves
1 tsp nigella seeds

Method

For the vegan fried rice, heat the sesame oil in a non-stick frying pan. Add the cooked rice and fry for 2 minutes. Add the red pepper and carrot fry for 3 minutes.
Add the ginger, garlic, edamame beans and sweetcorn and fry for 1 minute. Add the spring onion and soy sauce, fry for 1 minute.
Remove from heat and garnish with fresh coriander leaves.
For the Asian salad, place all of the ingredients into a bowl and lightly toss to combine.
Cook the Quorn Sriracha Wings as per pack instructions. Once cooked, drizzle over the sauce sachet and toss to coat. Arrange on a serving platter.
Meanwhile, heat a griddle over a high heat. Place the limes cut side down on the hot griddle and cook for 2-3 minutes or until charred.
Add the vegan fried rice and Asian salad to the platter. Garnish with the charred limes and scatter over extra fresh coriander leaves.