• Finely chop garlic. In a medium saucepan, heat the butter with a dash of 
olive oil over medium heat.
• Cook garlic until fragrant, 1 minute. Add the water and a generous pinch of 
salt and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove from heat and keep covered until rice is 

tender and all the water is absorbed, 10 minutes. 
TIP: The rice will finish cooking in its own steam, so don’t peek! 

• While the rice is cooking, heat a large frying pan over medium-high heat with enough olive oil to coat the base.

• Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate. Season with salt and pepper.

• Meanwhile, thinly slice capsicum. Roughly chop Asian greens.
• Heat a large frying pan over medium-high heat with drizzle of olive oil. 
• Cook capsicum, stirring, until tender, 4-5 minutes.
• Add Asian greens and cook until just wilted, 1-2 minutes.
• Remove pan from heat, then add the soy sauce, tossing to coat. Transfer to a 
bowl and cover to keep warm. 

• In a small bowl, combine the mayonnaise and Japanese style dressing.

• Divide the garlic rice between bowls, then top with crumbed chick'n and veggies.

• Serve with a dollop of Japanese mayo and a sprinkle of mixed sesame seeds. Enjoy!