Name: Fried Eggs with Serundeng-Style Topping & Rainbow Slaw over lime rice with sweet chili mayo & fresh herbs
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 for the rice; 2 tablespoon Sunflower oil; 1 tablespoon [Plant-based] mayonnaise; 1 tablespoon Water for the sauce; to taste Extra virgin olive oil; to taste Sambal

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Recipes

Fried Eggs with Serundeng-Style Topping & Rainbow Slaw

over lime rice with sweet chili mayo & fresh herbs

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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: Pistachenoten, Macadamianoten, Amandelnoten, Noten, Hazelnoten, Pecannoten, Sesamzaad, Walnoten, Paranoten, Cashewnoten)

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 for the rice

1 tablespoon

Sunflower oil

½ tablespoon

[Plant-based] mayonnaise

½ tablespoon

Water for the sauce

to taste

Extra virgin olive oil

to taste

Sambal

Nutrition Values

Energy (kJ)3584 kJ

Calories857 kcal

Fat42.4 g

Saturated Fat9.4 g

Carbohydrate89.2 g

Sugar18.9 g

Dietary Fiber11.1 g

Protein27.9 g

Salt1.6 g

Potassium237 mg

Calcium29.7 mg

Iron1 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

•Strainer

•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.
Meanwhile, chop the onion and cut the bell pepper into strips. Drain the corn.
Roughly chop the fresh herbs. Zest and quarter the lime.

Heat a clean frying pan over medium heat. Toast the peanuts and coconut with half of the Peruvian-style spices until lightly browned, then transfer to a small bowl.
Heat a drizzle of sunflower oil in the same pan over medium-high heat. Fry the onion and bell pepper with the rest of the Peruvian-style spices for 6 minutes.
Add the corn and fry for 2 more minutes.

Heat a drizzle of sunflower oil in another frying over medium-high heat. Fry the eggs and season with salt and pepper.
In a bowl, combine the slaw mix with half of the fresh herbs and some extra virgin olive oil as preferred. Season with salt and pepper.
In a small bowl, combine the sweet chili sauce with the mayonnaise, the water for the sauce and some sambal as preferred.

Stir the lime zest into the rice. Squeeze in some lime juice as preferred, then season to taste with salt and pepper.
Serve the rice in bowls or on deep plates. Top with the fried vegetables, the slaw and the eggs.
Drizzle with the sauce. Garnish with the serundeng and the rest of the fresh herbs. Serve with the rest of the lime wedges.