1 tablespoon finely chopped red chilli pepper
FOR THE GARNISHES
Pickled carrot and cucumber
Toasted sesame seeds
Cook the rice according to directions. Boil sugar, rice vinegar and water. Mix and season the rice with sugar and vinegar mixture.
Slice the cucumber and carrots thinly (preferably with a mandolin or peeler) and boil for about 15 seconds. Drain and season with rice vinegar, sugar and finely chopped chilli.
Marinate Quorn Chicken Cutlets in honey, soy sauce, and grated garlic. Grill or fry the fillets for about 4-5 minutes on each side
Fry the eggs on one side
To serve, place the rice in the bottom of a large, deep bowl. Distribute the Quorn Chicken Cutlets and vegetables in small piles on the rice and add the egg on top, if using. Sprinkle with sesame seeds and serve with extra chili sauce if desired.
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