Veggie, Quick (20 mins) - Primary PTN: Egg - use EID: desiccated coconut

Name: Veggie, Quick (20 mins) - Primary PTN: Egg - use EID: desiccated coconut with fried vegetables and sweet chili sauce
Total time: 20 min
Yield: 2
Cuisine: South American
Ingredients: 150 gram Jasmijnrijst; 4 stuk(s) Ei; 1 stuk(s) Rode ui; 1 stuk(s) Paprika; 140 gram Mais in blik; 100 gram Wittekool en wortel; 1 stuk(s) Limoen; 10 gram Verse bladpeterselie en koriander; 1 zakje(s) Peruaanse kruidenmix; 20 gram Ongezouten pinda's; 10 gram Kokosrasp; 1 zakje(s) Zoet-pittige chilisaus; 350 ml Water; 2 el Zonnebloemolie; 1 el [Plantaardige] mayonaise; 1 el Water voor saus; naar smaak Extra vierge olijfolie; naar smaak Peper en zout

with fried vegetables and sweet chili sauce

Bestel soortgelijke recepten voor € 3,10 per portie

Labels:

Veggie

Allergenen :

•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)

(Bevat: Ei)

½ stuk(s)

Rode ui

½ stuk(s)

Paprika

70 gram

Mais in blik

50 gram

Wittekool en wortel

½ stuk(s)

Limoen

5 gram

Verse bladpeterselie en koriander

(Kan bevatten: Selderij)

½ zakje(s)

Peruaanse kruidenmix

10 gram

Ongezouten pinda's

(Bevat: Pinda's Kan bevatten: Noten, Sesamzaad)

5 gram

Kokosrasp

(Kan bevatten: Noten, Sesamzaad, Pinda's)

½ zakje(s)

Zoet-pittige chilisaus

Zelf toevoegen

175 ml

Water

1 el

Zonnebloemolie

½ el

[Plantaardige] mayonaise

½ el

Water voor saus

naar smaak

Extra vierge olijfolie

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)3526 kJ

Energie (kcal)843 kcal

Vetten42.4 g

waarvan verzadigd9.4 g

Koolhydraten86.1 g

waarvan suikers16.3 g

Vezels11 g

Eiwitten27.8 g

Zout1.4 g

Benodigdheden

•Pan

•Koekenpan

•Kleine kom

•Kom

Instructies

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.