Fried Egg over Yellow Curry Rice with Sweet Chili Sauce

Name: Fried Egg over Yellow Curry Rice with Sweet Chili Sauce with cashews, coriander, vegetables & lime
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 150 g Basmati rice; 4 piece Egg; 400 g Vegetable mix with cabbage; 1 sachet(s) Yellow curry spices; 1 piece Lime; 10 g Ginger paste; 1 piece Garlic; 40 g Roasted cashew nuts; 1 piece Onion; 20 milliliters Reduced salt soy sauce; 10 g Fresh coriander; 1 sachet(s) Sweet chili sauce; 1 sachet(s) Gomashio; 2 tablespoon Sunflower oil; to taste Salt and pepper; 1 tablespoon [Reduced salt] ketjap manis; ½ piece Low sodium vegetable stock cube

with cashews, coriander, vegetables & lime

View our plans

Ginger paste offers the bold, aromatic flavour of fresh ginger with the ease of ready-to-use convenience. Perfect for quick meals!

Tags:

Veggie

Allergens:

•Cashewnoten

•Noten

•Soja

•Tarwe

•Gluten

•Sesamzaad

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

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

Roasted cashew nuts

(Contains: Cashewnoten, Noten May be present: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)

½ piece

Onion

10 milliliters

Reduced salt soy sauce

(Contains: Soja, Tarwe, Gluten)

5 g

Fresh coriander

(May be present: Selderij)

½ sachet(s)

Sweet chili sauce

½ sachet(s)

Gomashio

(Contains: Sesamzaad)

Not included in your delivery

1 tablespoon

Sunflower oil

to taste

Salt and pepper

½ tablespoon

[Reduced salt] ketjap manis

¼ piece

Low sodium vegetable stock cube

Nutrition Values

Energy (kJ)3504 kJ

Calories838 kcal

Fat37.5 g

Saturated Fat6.9 g

Carbohydrate94.7 g

Sugar20.2 g

Dietary Fiber12.9 g

Protein31.4 g

Salt3.2 g

Potassium262.7 mg

Calcium30.9 mg

Iron1.7 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

Boil plenty of water in a pot or saucepan, crumble in the stock cube, 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.

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.

Stir the rice into the vegetables, along with the garlic, the yellow curry spices, ~~the turmeric~~, the ginger paste, ketjap and the soy sauce.
Fry for 2 - 3 minutes, leaving it mostly undisturbed. Season to taste with salt and pepper.
Meanwhile, roughly chop the coriander. Cut the lime into wedges.

Serve the rice on deep plates. Top with the fried egg and drizzle with the sweet chili sauce.
Garnish with the coriander (see Tip) and the cashews.
Finish with the gomashio.
Serve the lime wedges alongside.

Tip: you can also serve the coriander separately so as to allow everyone to garnish as preferred.