Rate this recipe

sticky asian rice bowl

Sticky Asian Rice Bowl

BY

A no-fuss delicious veggie-based rice bowl with sweet and spicy Hoisin sauce.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 35 mins
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Crush Mag Online Crush Mag Online

Rice Bowl

1½ C (375 ml / 270 g) sushi or short grain rice
3 C (750 ml) water
pinch salt
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

Sauce

⅓ C (80 ml) hoisin sauce
2 Tbsp (30 ml) Sriracha sauce
2 Tbsp (30 ml) rice vinegar
4 tsp (20 ml) sesame seed oil

To Serve

¾ C (180 ml / 100 g) raw cashews, toasted
2 C (500 ml / 200 g) sugar snaps
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

Rice Bowl

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.

Sauce

Whisk everything together.

To Serve

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.