Sticky Asian Rice Bowl
A no-fuss delicious veggie-based rice bowl with sweet and spicy Hoisin sauce.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 35 mins
1½ C (375 ml / 270 g) sushi or short grain rice
2 tsp (10 ml) rice vinegar
2 tsp (10 ml) sesame seed oil
500 g Findus Wok Classic
1 tsp (5 ml) garlic, finely chopped
⅓ C (80 ml) hoisin sauce
2 Tbsp (30 ml) rice vinegar
4 tsp (20 ml) sesame seed oil
¾ C (180 ml / 100 g) raw cashews, toasted
2 C (500 ml / 200 g) red cabbage, shredded
2 (440 g) avocadoes, diced
1½ (30 g) spring onions, thinly sliced
4 large eggs, fried
handful of micro herbs
Combine the rice, water and salt in a saucepan over medium heat. Bring it up to a simmer and cookfor 20-25 minutes until tender. Strain and stir in the vinegar.
Heat a wok or large pan over high heat. Once hot, add the sesame seed oil and Findus Wok Classic and fry for 3 minutes. Add the garlic and fry for 1 minute until tender. Season lightly.
Whisk everything together.
Roughly chop the toasted nuts.
Divide the rice between the serving bowls and top it with the cooked Findus Wok Classic. Sprinkle over some of the sugar snaps and cabbage. Add the avocado, spring onions and cashews. Serve each rice bowl with a fried egg and sprinkle with some micro herbs.
TIP: For a non-spicy version of the sauce, simply replace the Sriracha sauce with some tomato sauce.