Veggie, Quick (20 mins) - Primary PTN: Egg - use EID: desiccated coconut
with fried vegetables and sweet chili sauce
Labels:
Veggie
Allergenen :
Ei
•Pinda's
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd20 minuten
oventijd20 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
75 gram
Jasmijnrijst
2 stuk(s)
Ei
(Bevat: Ei)
5 gram
Kokosrasp
(Kan bevatten: Noten, Sesamzaad, Pinda's)
½ zakje(s)
Peruaanse kruidenmix
½ stuk(s)
Limoen
½ stuk(s)
Paprika
½ stuk(s)
Rode ui
70 gram
Mais in blik
50 gram
Wittekool en wortel
10 gram
Ongezouten pinda's
(Bevat: Pinda's Kan bevatten: Noten, Sesamzaad)
5 gram
Verse bladpeterselie en koriander
(Kan bevatten: Selderij)
½ zakje(s)
Zoet-pittige chilisaus
Zelf toevoegen
175 ml
Water
1 el
Zonnebloemolie
naar smaak
Extra vierge olijfolie
½ el
[Plantaardige] mayonaise
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)3584 kJ
Energie (kcal)857 kcal
Vetten42.4 g
waarvan verzadigd9.4 g
Koolhydraten89.2 g
waarvan suikers18.9 g
Vezels11.1 g
Eiwitten27.9 g
Zout1.6 g
Instructies
1
- Boil the water in a pot or saucepan (see pantry for amount).
- Cook the rice for 10 - 12 minutes, covered, then turn off the heat and allow to stand for 5 minutes, still covered.
- Zest the lime, then quarter it.
- Mix the lime zest with the rice shortly before serving, add lime juice to taste and season with salt and pepper.
2
- Heat a clean frying pan over medium heat. Toast the desiccated coconut with the peanuts and half of the Peruvian spice mix, until lightly browned, then transfer to a bowl.
- Meanwhile, finely chop the onion and cut the bell pepper into strips.
- Heat a drizzle of sunflower oil in the same frying pan over medium-high heat and fry the onion and bell pepper with the rest of the Peruvian spice mix for 6 - 8 minutes over medium-high heat.
- Drain the corn and fry along for the last 2 minutes. Season with salt and pepper.
3
- Heat a drizzle of sunflower oil in another frying over medium-high heat and fry 2 eggs per person as preferred. Season with salt and pepper.
- In the meantime, chop the fresh herbs.
- In a bowl, mix half of the herbs with the slaw and extra virgin olive oil to taste. Season with salt and pepper.
- In a small bowl, mix the sweet chili sauce with the mayo and 0.5 tbsp water per person (see Tip).
Tip: If you'd like the sauce to be spicier, add sambal as preferred (if you have it).
4
- Serve the rice in bowls or on deep plates and top with the fried vegetables, slaw and fried eggs.
- Drizzle over the sauce.
- Garnish with the coconut-peanut topping and the rest of the fresh herbs.
- Serve with the rest of the lime wedges.
