Name: Fried egg bowl with lime rice with fried vegetables, slaw and sweet chili sauce
Total time: 20 min
Yield: 2
Cuisine: South American
Ingredients: 150 g Jasmine rice; 4 piece Egg; 1 piece Red onion; 1 piece Bell pepper; 140 g Corn; 100 g Slaw mix; 1 piece Lime; 10 g Fresh flat leaf parsley & coriander; 1 sachet(s) Peruvian-style spice mix; 20 g Unsalted peanuts; 10 g Desiccated coconut; 1 sachet(s) Sweet chili sauce; 350 milliliters Water; 2 tablespoon Sunflower oil; 1 tablespoon [Plant-based] mayonnaise; 1 tablespoon Water for the sauce; to taste Extra virgin olive oil; to taste Salt and pepper

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Recipes

Fried egg bowl with lime rice

with fried vegetables, slaw and sweet chili sauce

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Tags:

Veggie

Allergens:

•Pinda's

The quantities provided above are averages only.

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

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

75 g

Jasmine rice

2 piece

Egg

(Contains: Ei)

½ piece

Red onion

½ piece

Bell pepper

70 g

Corn

50 g

Slaw mix

½ piece

Lime

5 g

Fresh flat leaf parsley & coriander

(May be present: Selderij)

½ sachet(s)

Peruvian-style spice mix

10 g

Unsalted peanuts

(Contains: Pinda's May be present: Noten, Sesamzaad)

5 g

Desiccated coconut

(May be present: Noten, Sesamzaad, Pinda's)

½ sachet(s)

Sweet chili sauce

Not included in your delivery

175 milliliters

Water

1 tablespoon

Sunflower oil

½ tablespoon

[Plant-based] mayonnaise

½ tablespoon

Water for the sauce

to taste

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3526 kJ

Calories843 kcal

Fat42.4 g

Saturated Fat9.4 g

Carbohydrate86.1 g

Sugar16.3 g

Dietary Fiber11 g

Protein27.8 g

Salt1.4 g

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

•Tall-Sided Pan

•Small Bowl

•Bowl

Cooking Steps

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 and quarter the lime.
Mix the lime zest with the rice shortly before serving, add lime juice to taste and season with salt and pepper.

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 small 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.
Drain the corn and fry along for the last 2 minutes. Season with salt and pepper.

Heat a drizzle of sunflower oil in another frying over medium-high heat and fry the eggs 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 the water for the sauce (see Tip).

Tip: If you'd like the sauce to be spicier, add sambal as preferred (if you have it).

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.

Did you know... tinned vegetables such as corn also contribute to your vegetable intake. Corn is a good source of magnesium, which plays an important role in muscle and bone health.