Sesame-Soy Cauliflower Rice Bowl
with Snow Peas & Pickled Onion
This dish is all about the little differences. The roast cauliflower is finished in a frying pan with sesame, garlic and kecap manis – think caramelised edges and a sweet, sticky sauce. The rice gets a gingery boost and the cucumber is pickled to balance the rich flavours. With a fried egg on top, it's a delightful dinner that really delivers.
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.
Ingredients
1 knob
ginger
1 packet
jasmine rice
1 portion
cauliflower
2 clove
garlic
1 unit
carrot
1 bag
snow peas
½ unit
red onion
1 sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 sachet
kecap manis
(Contains Gluten, Soy, Sulphites, Wheat;)
1 bunch
spring onions
1 unit
long red chilli
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
¼ cup
rice wine vinegar
¼ cup
water (for the pickle)
1 tbs
soy sauce
(Contains Gluten, Soy;)
2 unit
egg
(Contains Egg;)
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Finely grate the ginger. In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the ginger and cook until fragrant, 1 minute. Add the water (for the rice), the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, cut the cauliflower into small florets. Place on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Spread out in a single layer and bake until tender, 15-20 minutes.
TIP: If the cauliflower doesn't fit in a single layer, spread across two trays!
While the cauliflower is roasting, finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into half-moons. Trim and roughly chop the snow peas. Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water and a generous pinch of salt and sugar. Toss to coat, then set aside until serving.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and snow peas and cook until just softened, 2-3 minutes. Transfer to a plate and cover to keep warm. Return the pan to a medium-high heat with a drizzle of olive oil. Add the roasted cauliflower, garlic and sesame seeds. Cook, tossing, until fragrant, 1-2 minutes. Add the kecap manis and soy sauce and cook until coated, 1 minute. Transfer to a bowl and cover to keep warm.
TIP: If your pan is getting crowded, cook in batches for the best results!
Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Crack in the eggs and fry until the yolks are cooked to your liking, 4-5 minutes. Thinly slice the spring onion and long red chilli (if using).
TIP: This will give soft yolks, fry for 6-7 minutes to get hard yolks.
Drain the pickled onion. Divide the ginger rice between bowls and top with the cauliflower, carrot, snow peas and pickled onion. Top with the fried eggs and garnish with the spring onion, chilli (if using) and crushed peanuts. Serve with the garlic aioli.
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