W24 - Veggie & Quick - Stir-Fry/Noodles/Bowl
with avocado and sriracha-mayo
Calorieën
:
891 kcalEiwitten
:
22.5g eiwittenBereidingstijd
:
20 minutenDifficulty
:
MakkelijkVeggie
Allergenen:
- Soja
- Tarwe
- Gerst
- Gluten
- Mosterd
- Ei
- Sesamzaad
- Mosterd
- Kan sporen van allergenen bevatten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingrediënten
Hoeveelheden
75 gram
Jasmijnrijst
1 stuk(s)
Plantaardige schnitzel met cornflakes
(Bevat: Soja, Tarwe, Gerst, Gluten Kan bevatten: Mosterd)
½ stuk(s)
Rode ui
70 gram
Mais in blik
½ stuk(s)
Mango
½ stuk(s)
Mini-komkommer
½ stuk(s)
Avocado
25 gram
Sriracha-mayo
(Bevat: Soja, Mosterd, Ei)
½ zakje(s)
Furikake
(Bevat: Soja, Tarwe, Gluten, Sesamzaad)
Niet inbegrepen in jouw bezorging
175 ml
Water voor de rijst
1 el
Wittewijnazijn
1 tl
Suiker
naar smaak
[Zoutarme] sojasaus
naar smaak
Peper en zout
Benodigdheden
•Kom
•Pan
Instructies
1
- Boil the water in a pot or saucepan (see pantry for amount). Boil the rice for 10 - 12 minutes, covered, then turn off the heat and allow to stand for 5 minutes, still covered.
- Dice the cucumber. In a bowl, combine half of the white wine vinegar with half of the sugar. Transfer the cucumber to the bowl and season to taste with salt, then toss well to combine. Set aside, stirring occasionally.
- Chop the onion. Drain the corn.
2
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
- When the pan is nice and hot, fry the schnitzel for 3 - 4 minutes per side or until golden-brown.
- Heat a drizzle of sunflower oil in another frying pan over medium-high heat.
- Fry the onion and the corn for 6 - 7 minutes. Season with salt and pepper.
3
- In the meantime, peel and dice the mango.
- Halve and pit the avocado, then remove the skin and slice the flesh.
Did you know... mango is one of the best sources of potassium, which helps maintain a healthy blood pressure. You can also find potassium in bananas, salmon, potatoes, broccoli and peanuts.
4
- Mix the rest of the white wine vinegar and sugar through the rice. Season with salt.
- Serve the rice in deep plates.
- Top with the veggie schnitzel, the mango, the cucumber, the avocado and the fried corn.
- Garnish with the sriracha mayo and the furikake. Serve with soy sauce to taste.
