Pepper Plant-Based Crumbed Chick'n & Corn-Studded Rice

Name: Pepper Plant-Based Crumbed Chick'n & Corn-Studded Rice with Cucumber Salad
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Basmati Rice; 1 packet Panko Breadcrumbs; 1 tin Sweetcorn; 1 Cucumber; 1 Garlic; 1 packet Japanese Dressing; 1 packet Mixed Salad Leaves; 300 g Plant-Based Crumbed Chicken; 1 drizzle olive oil; 2 tbs flour; 1 piece egg; 1 drizzle vinegar (rice wine or white wine)

with Cucumber Salad

Get up to $200 off!

We've done things a little differently tonight by stirring charred corn through some fluffy rice, but also kept to our roots by adding a staple carrot salad to complete this all-rounder dish! Don't forget the pepper plant-based crumbed chick'n. It truly makes this dish sing!

Tags:

Veggie

Allergens:

Gluten

•Soy

•Wheat

•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 Time35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Basmati Rice

1 packet

Panko Breadcrumbs

1 tin

Sweetcorn

Cucumber

Garlic

1 packet

Japanese Dressing

1 packet

Mixed Salad Leaves

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

Not included in your delivery

1 drizzle

olive oil

2 tbs

flour

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

1 piece

egg

(Contains: Eggs;)

1 drizzle

vinegar (rice wine or white wine)

Nutritional Values

Energy (kJ)3720 kJ

Calories889 kcal

Fat22.9 g

of which saturates2.6 g

Carbohydrate130 g

of which sugars8.6 g

Dietary Fibre12.4 g

Protein33 g

Cholesterol0 mg

Sodium1060 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

• Add the water to a medium saucepan and bring
to the boil.
• Add jasmine rice, stir, cover with a lid and
reduce heat to low.
• Cook for 10 minutes, then remove pan from heat
and keep covered until rice is tender and water
is absorbed, 10 minutes. Transfer to a bowl and
cover to keep warm.
• Meanwhile, finely chop garlic.
• Drain sweetcorn.
• Slice carrot and cucumber into thin rounds.

• Meanwhile, finely chop garlic.

• Drain sweetcorn.

• Grate carrot.

• In a large frying pan, heat enough olive oil to coat base over medium-high heat.

• Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Season with the cracked black pepper

• Transfer to a paper towel-lined plate.

• Meanwhile, in a medium bowl, combine carrot,
cucumber, mixed salad leaves and a drizzle of
the vinegar and olive oil.
• Toss to combine and season to taste with salt
and pepper.

• Return saucepan to medium heat with a drizzle
of olive oil.
• Cook corn, stirring, until softened, 4-5 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Return rice to the saucepan and stir to combine.
Remove from heat.
• Stir in Japanese-style dressing. Season to taste.

TIP: Cover the pan with a lid if the corn kernels are
“popping” out.