with Sesame Rice and Nori
Ingredients: Veggie burger (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Carrot • Jasmine rice • Grade A egg • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Soy sauce-mirin blend (soy) (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) • Shallot • Sesame oil • Sesame seeds • Garlic • Green onion • Seaweed (sesame) (seaweed, corn oil, sesame oil, salt).
Allergens
Tags
Beyond Meat®
2 unit(s)
Jasmine Rice
0.75 cup
Garlic, cloves
2 unit(s)
Shallot
1 unit(s)
Soy Sauce Mirin Blend
4 tbsp
Sesame Oil
1 tbsp
Sesame Seeds
9 g
Carrot
1 unit(s)
Green Onion
2 unit(s)
Seaweed
1 unit(s)
Egg
2 unit(s)
Kimchi
90 g
Salt
0.25 tsp
Pepper
0.13 tsp
Oil
2 tbsp
Sugar
1 tbsp
Butter
1 tbsp
- Before starting, to a medium pot, add 1 1/4 cups ( 2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Peel, then halve carrot crosswise. Cut into 1/4-inch matchsticks.
- Peel, then cut shallot into 1/8-inch slices.
- Peel, then mince garlic.
- Thinly slice green onions, keeping white and green parts separate.
- In a medium bowl, combine Beyond Meat®, shallots, garlic, half the soy sauce mirin blend, 1 tbsp (2 tbsp) sugar and 1/4 tsp (1/2 tsp) pepper. Stir to combine. Season with salt and pepper. Set aside.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium. When hot, add sesame seeds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Heat the same non-stick pan over medium-high. When the pan is hot, add Beyond Meat® and carrots. Cook for 10-12 min, breaking up Beyond Meat® into smaller pieces, until crispy.**
- Add remaining soy sauce mirin blend and half the sesame oil. Remove from heat.
- Meanwhile, in a large non-stick pan, heat 1 tbsp (2 tbsp) butter over medium.
- Crack in eggs. Season with salt and pepper. Pan-fry 2-3 min, covered, until egg whites are set.** (NOTE: Yolks will still be runny. Pan-fry eggs using oil instead of butter, if you like.)
- To rice, add remaining sesame oil, half the sesame seeds and green onion greens and fluff with a fork. Season with salt.
- Divide rice between bowls. Top with Beyond Meat®, remaining sesame seeds and green onion whites.
- Top with eggs and kimchi.
- Serve nori sheets on the side. (TIP: Mix everything together and spoon on top of nori sheets!)
If you've opted to get Beyond Meat®, prep in the same way the recipe instructs you to prep beef. Cook for 10-12 min, breaking up Beyond Meat® into smaller pieces, until crispy.** Disregard instructions to drain excess fat.
1020
kcal
Calories
51
g
Fat
15
g
Saturated Fat
108
g
Carbohydrate
19
g
Sugar
8
g
Dietary Fiber
37
g
Protein
210
mg
Cholesterol
1770
mg
Sodium
0.5
g
Trans Fat
1250
mg
Potassium
250
mg
Calcium
10
mg
Iron
with Toasted Cashews and Citrus-Dill Dressing
with Rice Noodles, Carrots, Tomatoes and Lettuce
