Our Plans
Vietnamese-Style Mushroom Rice Bowl
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Vietnamese-Style Mushroom Rice Bowl

Vietnamese-Style Mushroom Rice Bowl

with Cucumber Slaw & Crispy Shallots

We love a classic Vietnamese-style rice bowl, so let’s put it to the test. There’s a collection of veggies including meaty mushrooms, a sticky plum sauce, plant-based mayo to mellow it out and a garnish of crispy shallots for crunch. It passes with flying colours!

This recipe is under 650kcal per serving.

Tags:
Plant Based
Under 650kcal
Allergens:
Gluten
Soy
Sesame

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

Total Time30 minutes
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

jasmine rice

(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1

cucumber

1 packet

portabello mushrooms

½

fresh chilli (optional)

1 sachet

Sweet Soy Seasoning

(Contains Gluten, Soy; )

1 packet

Plum Sauce

(Contains Soy; )

1 bag

Shredded Cabbage Mix

1 packet

Plant-Based Mayo

1 packet

Crispy Shallots

1 bag

coriander

Not included in your delivery

olive oil

20 g

plant-based butter

1.25 cup

water

1 tsp

soy sauce

(Contains Gluten, Soy; )

1 tsp

sesame oil

(Contains Sesame; )

1 drizzle

vinegar (white wine or rice wine)

sideBannerName

Nutrition Values

Energy (kJ)2632 kJ
Fat20.8 g
of which saturates7.8 g
Carbohydrate90.5 g
of which sugars21 g
Protein13.3 g
Sodium1094 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

Instructions

1
1

• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to the pan 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!

2
2

• Meanwhile, thinly slice cucumber into rounds. • Thinly slice portabello mushrooms and fresh chilli (if using).

3
3

• When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook mushrooms, stirring, until tender, 6-8 minutes.

4
4

• Add sweet soy seasoning and the remaining garlic to the pan and cook until fragrant, 1 minute. • Remove pan from heat, then add plum sauce, the soy sauce and a splash of water. Toss mushrooms to coat and season to taste.

5
5

• In a medium bowl, combine shredded cabbage mix, cucumber, the sesame oil and a drizzle of vinegar and olive oil. • Toss to combine and season to taste.

6
6

• Divide garlic rice between bowls. • Top with Vietnamese-style mushrooms and cucumber slaw. • Dollop with plant-based mayo. Garnish with crispy shallots and chilli. • Tear over coriander to serve. Enjoy!