Chilli & Lime Jackfruit Rice Bowl
with Ginger-Lemongrass Veggies & Sesame Seeds
- Sesame
- Soy
- Soy
- May contain traces of allergens
- Almond
- Wheat
- Milk
- Fish
- Cashew
- Sesame
- Gluten
- Eggs
Ingredients
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; )
1
Red Onion
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1
Carrot
2
Garlic
1
Asian Greens
Chilli & Lime Jackfruit
Nutrition Values
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found the dish intensely flavoured, with some enjoying the spiciness while others felt it was overpowering or too salty.
- Ease of prep: Several customers mentioned the recipe was quick and easy to prepare, with one noting they saved time by box-grating the carrot.
- Suggestions: Consider reducing the amount of soy sauce and chilli to balance flavours; add a touch of sweetness to enhance the jackfruit.
- Next-day meals: One reviewer enjoyed leftovers in a wrap for lunch the next day, suggesting versatility for future meals.
- Jackfruit: Some loved the jackfruit's meat-like texture, while others felt its flavour was overwhelmed by the seasonings.
