Chick*n Fried Rice

Serves 2


  • 1 pack of VFC Fillets (with 2 fillets)
  • 4 cups of cooked white rice
  • 1 red pepper, diced
  • 1/2 bunch of spring onion
  • 1 cup of frozen peas
  • 1 medium carrot, cubed
  • 3 tbsp olive oil
  • 1 white onion, finely chopped
  • 3 tbsp soy sauce
  • 3 tbsp vegan hot sauce (we like Sriracha)
  • A dash of Henderson’s sauce
  • Salt & pepper to taste


  1. Cook your VFC fillets to pack instructions
  2. Add the oil to a large pan or wok and heat on a medium setting
  3. Add the finely chopped peppers, carrots and onions to the plan with a pinch of salt and cook until soft
  4. Increase the heat to medium-high and add in the rice, soy sauce, hot sauce and Henderson’s sauce
  5. Carefully slice your VFC Fillets and add to the pan with the frozen peas
  6. Press the mixture into the pan and let cook for 30 to 45 seconds. Toss and repeat 1 to 2 more times
  7. Taste and add more hot sauce if desired
  8. Serve with sliced spring onion and extra hot sauce or Sriracha drizzled over
  9. Enjoy, rebels!

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