Crumbed Chick'n & Garlic Rice Bowl

Name: Crumbed Chick'n & Garlic Rice Bowl with Asian Veggies & Japanese Mayo
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 sachet Mixed Sesame Seeds; 1 packet Jasmine Rice; 2 Garlic; 1 packet Asian Greens; 1 packet Japanese Dressing; 300 g Plant-Based Crumbed Chicken; 1 drizzle olive oil; 20 g butter; 1.25 cup water; 1.5 tsp soy sauce; 2 tbs Mayonnaise

with Asian Veggies & Japanese Mayo

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Crumbed chick'n is the perfect protein for a garlic rice bowl. Packed with healthy fats, this fish works delightfully well with stir-fried Asian veggies and fluffy sesame rice.

Tags:

Air Fryer Friendly

•Kid Friendly

•Veggie

Allergens:

Sesame

•Soy

•Gluten

•Wheat

•Milk

•Eggs

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Mixed Sesame Seeds

(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)

1 packet

Jasmine Rice

(May be present: Gluten, Soy, Wheat.)

Garlic

1 packet

Asian Greens

1 packet

Japanese Dressing

(Contains: Sesame, Soy;)

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

1.25 cup

water

1.5 tsp

soy sauce

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

2 tbs

Mayonnaise

(Contains: Eggs;)

Nutritional Values

Calories806 kcal

Energy (kJ)3370 kJ

Fat106 g

of which saturates21 g

Carbohydrate99.2 g

of which sugars5.4 g

Dietary Fibre26.3 g

Protein26.8 g

Cholesterol42 mg

Sodium1800 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

• Finely chop garlic. In a medium saucepan, heat the butter with a dash of
olive oil over medium heat.
• Cook garlic until fragrant, 1 minute. Add the water 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 10 minutes, then remove from heat and keep covered until rice is

tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don’t peek!

• While the rice is cooking, heat a large frying pan over medium-high heat with enough olive oil to coat the base.

• Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate. Season with salt and pepper.

• Meanwhile, thinly slice capsicum. Roughly chop Asian greens.
• Heat a large frying pan over medium-high heat with drizzle of olive oil.
• Cook capsicum, stirring, until tender, 4-5 minutes.
• Add Asian greens and cook until just wilted, 1-2 minutes.
• Remove pan from heat, then add the soy sauce, tossing to coat. Transfer to a
bowl and cover to keep warm.