Chilli & Lime Jackfruit Rice Bowl

Name: Chilli & Lime Jackfruit Rice Bowl with Ginger-Lemongrass Veggies & Sesame Seeds
Total time: 25 min
Yield: 2
Cuisine: Korean
Ingredients: sachet Mixed Sesame Seeds; 1 packet Jasmine rice; 1 packet Ginger & Lemongrass Paste; 1 packet Ssamjang Paste; 1 Red Onion; 1 sachet Sesame Seeds; 1 Carrot; 2 Garlic; 1 Asian Greens; Chilli & Lime Jackfruit

with Ginger-Lemongrass Veggies & Sesame Seeds

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Allergens:

Sesame

•Soy

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

sachet

Mixed Sesame Seeds

(Contains: Sesame; May be present: Soy. )

1 packet

Jasmine rice

1 packet

Ginger & Lemongrass Paste

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

1 packet

Ssamjang Paste

(Contains: Sesame, Soy; )

Red Onion

1 sachet

Sesame Seeds

(Contains: Sesame; May be present: Soy. )

Carrot

Garlic

Asian Greens

Chilli & Lime Jackfruit

Nutrition Values

Calories249 kcal

Energy (kJ)1040 kJ

Fat5.9 g

of which saturates0.7 g

Carbohydrate41.3 g

of which sugars11.1 g

Dietary Fibre6.4 g

Protein7 g

Sodium399 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.

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 to the pan and bring to 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 all 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 and chilli and lime jackfruit between bowls. • Top with ginger-lemongrass veggies. • Sprinkle with toasted sesame seeds to serve.