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Sticky Tamari Vegan Chick'n With Fried Rice
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1/3 daily fibre
New
6 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp maple syrup (maple syrup(100%))
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 200g brown rice (100% Brown Rice)
- 4 spring onion
- 2 carrot
- 1 unwaxed lime
- 150g peas
- 4 garlic clove
- 160g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 2 tsp sesame seeds (Sesame)
- 1 tbsp sesame oil (Sesame)
- 2 onion
- ½ tsp chilli flakes
Nutritional Information
Calories: 420
Protein: 16g
Carbs: 62g
Fat: 11g
Sticky Tamari Vegan Chick'n With Fried Rice
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out two large frying pans & a sieve
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain.
Make the sticky vegan chick'n
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the plant-based chicken pieces and cook for 2-3 mins, per side, until golden
- Add half of the tamari, the maple syrup and sesame seeds and cook reduced and sticky
- Squeeze over the lime juice
Make the fried rice
- Quarter the carrot and thinly slice. Finely dice the onion. Thinly slice the garlic. Thinly slice the spring onion
- Heat the large frying pan with the sesame oil on medium heat. Add the onion, carrot and garlic and cook for 5-7 mins, until softened
- Add the cooked rice, peas remaining tamari and half of the spring. cook for a further 2 mins
- Season to taste with salt and pepper
Plate up
- Serve the fried rice into bowls. Top with the sticky vegan chick'n
- Garnish with the remaining spring onion and chilli flakes (for those that want to add spice to the dish)
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