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 voor de rijst; 2 el Zonnebloemolie; 1 el [Plantaardige] mayonaise; 1 el Water voor saus; naar smaak Extra vierge olijfolie; naar smaak Sambal

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Recepten

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

with fried vegetables and sweet chili sauce

Krijg tot € 100 korting + 2 maanden gratis extra's

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

5 gram

Kokosrasp

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

½ zakje(s)

Zoet-pittige chilisaus

Zelf toevoegen

175 ml

Water voor de rijst

1 el

Zonnebloemolie

½ el

[Plantaardige] mayonaise

½ el

Water voor saus

naar smaak

Extra vierge olijfolie

naar smaak

Sambal

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

Potassium237 mg

Calcium29.7 mg

Iron1 mg

Benodigdheden

•Zeef

•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.
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.