Fried Egg over Rice with East Asian-Style Sauce
with cashews, fresh herbs, vegetables & lime3.5(268)
Calories
:
801 kcalProtein
:
30.3g proteinTotal
:
25 minutesDifficulty
:
EasyVeggie
Allergens:
- Ei
- Cashewnoten
- Soja
- Gluten
- Tarwe
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
Ginger paste offers the bold, aromatic flavour of fresh ginger with the ease of ready-to-use convenience. Perfect for quick meals!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Basmati rice
2 piece
Egg
(Contains: Ei)
200 g
Vegetable mix with cabbage
½ sachet(s)
Yellow curry spices
½ piece
Lime
5 g
Ginger paste
1 piece
Garlic
20 g
Chopped cashews
(Contains: Cashewnoten May be present: Pinda's, Noten, Sesamzaad)
¾ teaspoon
Ground turmeric
5 g
Mint, coriander & Thai basil
20 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
½ piece
Onion
10 milliliters
Soy sauce
(Contains: Soja, Gluten, Tarwe)
Not included in your delivery
1 tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3351 kJ
Calories801 kcal
Fat34.9 g
Saturated Fat6.3 g
Carbohydrate94.9 g
Sugar16.3 g
Dietary Fiber9.7 g
Protein30.3 g
Salt2.6 g
Potassium126.3 mg
Calcium22.1 mg
Iron0.4 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
•Pan
•Wok or sautépan
•Tall-Sided Pan
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
- Slice the onion into half rings.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
- Fry the vegetable mix with the onion for 5 - 7 minutes.
2
- Crush or mince the garlic.
- Heat a clean frying pan over high heat. Toast the cashews until golden brown, then remove from the pan and set aside.
- Heat a drizzle of sunflower oil in the same pan and fry the egg. Season to taste with salt and pepper.
3
- Stir the rice into the vegetables, along with the garlic, the yellow curry spices, the turmeric, the ginger paste and the soy sauce.
- Fry for 2 - 3 minutes, leaving it mostly undisturbed. Season to taste with salt and pepper.
- Meanwhile, roughly chop the fresh herbs. Cut the lime into wedges.
4
- Serve the rice on deep plates. Top with the fried egg and drizzle with the East Asian-style sauce.
- Garnish with the fresh herbs and the cashews.
- Serve the lime wedges alongside.
