Chilli & Lime Jackfruit Rice Bowl

Name: Chilli & Lime Jackfruit Rice Bowl with Ginger-Lemongrass Veggies & Sesame Seeds
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 3 clove garlic; 1.5 cup water (for the rice); 1 packet jasmine rice; 1 carrot; 1 bag Asian Greens; 1 onion; 1 sachet sesame seeds; 1 packet Ginger & Lemongrass Paste; 1 packet Ssamjang Paste; 2 tbs soy sauce; 1 packet Chilli & Lime Jackfruit; ½ cup water (for the sauce); 1 drizzle sesame oil

with Ginger-Lemongrass Veggies & Sesame Seeds

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Jackfruit marinated with mild chilli and lime – our favourite (and totally irresistible) veggie alternative to pulled pork. Pair it with our tried-and-true rice bowl recipe that requires zero fuss assemblage and it’ll be in the bowl in a flash.

This recipe is under 650kcal per serving.

Tags:

Plant Based

•Calorie Smart

Allergens:

Sesame

•Soy

•Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

jasmine rice

carrot

1 bag

Asian Greens

onion

1 sachet

sesame seeds

(Contains: Sesame; )

1 packet

Ginger & Lemongrass Paste

(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond. )

1 packet

Ssamjang Paste

(Contains: Sesame, Soy; )

1 packet

Chilli & Lime Jackfruit

(May be present: Peanuts. )

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

2 tbs

soy sauce

(Contains: Soy, Gluten; )

½ cup

water (for the sauce)

1 drizzle

sesame oil

(Contains: Sesame; )

Nutrition Values

Energy (kJ)2346 kJ

Fat13.9 g

of which saturates1.4 g

Carbohydrate91.5 g

of which sugars19.3 g

Protein12.7 g

Sodium973 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Finely chop garlic. In a medium saucepan, add a drizzle of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add water (for the rice) and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, slice carrot into half-moons. Roughly chop Asian greens. Thinly slice red onion. • Heat a large frying pan over a medium-high heat. Toast sesame seeds, tossing, until golden, 3 - 4 minutes. Transfer to a bowl and set aside. • Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook carrot, tossing until tender, 4-5 minutes. Add Asian greens, ginger & lemongrass paste and remaining garlic and cook until wilted and fragrant, 1-2 minutes. Transfer to a plate and cover to keep warm.

TIP: Add a dash of water to the pan to help speed up the cooking process.

• Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. When oil is hot, cook onion until softened, 3-4 minutes. Add ssamjang paste and soy sauce and cook until fragrant, 1 minute. • Add chilli & lime jackfruit, water (for the sauce), and a drizzle of sesame oil and simmer until reduced, 2-3 minutes.

• Divide garlic rice between bowls. • Top with chilli and lime jackfruit and ginger-lemongrass veggies. • Sprinkle with toasted sesame seeds to serve.