Quick Vietnamese-Style Plant-Based Mince & Veggies
with Garlic Rice, Fried Egg & Peanuts
- Peanuts
- Soy
- Gluten
- Wheat
- Milk
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Whisk away your tastebuds to the beautiful land of Vietnam with this rice bowl recipe! Juicy pork mince gets a hit of ginger and hoisin sauce, before being piled on top of aromatic garlic rice and sautéed veggies for an unbeatably simple but elegant meal that’s wonderfully addictive.
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Green Beans
1
Celery
2
Garlic
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
200 g
Plant-Based Mince
(Contains: Soy; May be present: Gluten, Wheat.)
1 packet
Hoisin Sauce
1 packet
Soy Sauce Mix
(Contains: Soy, Gluten, Wheat;)
1 packet
Ginger Paste
1
Carrot
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1.5 cup
water (for the rice)
½ tsp
brown sugar
2 piece
egg
(Contains: Eggs;)
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic paste until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and 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, thinly slice celery. Cut carrot into half-moons. Trim green beans and roughly chop. • In a small bowl, combine ginger paste, crushed peanuts, hoisin sauce, soy sauce mix and the brown sugar. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook celery, carrot and green beans, tossing, until tender, 5-6 minutes. • Season to taste with salt and pepper. Transfer to a bowl. Cover to keep warm. Little cooks: Take charge by combining the sauces with the peanuts!
• Return frying pan to high heat with a drizzle of olive oil. • Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes (drain excess oil from pan for best results!). • Add sauce mixture and cook, stirring until bubbling, 30 seconds. Transfer to a bowl. Cover to keep warm. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Crack in the eggs. Fry until the yolk is cooked to your liking, 4-5 minutes.
• Divide garlic rice between bowls. • Top with Vietnamese-style veggie mince, veggies and a fried egg to serve. Enjoy!
