with fragrant rice and charred carrot
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Breadcrumbs
1 pack(s)
Carrot
1 unit(s)
Scallion
2 unit(s)
Cucumber
1 unit(s)
Soy Sauce
1 sachet(s)
Aioli
2 sachet(s)
Jasmine Rice
150 grams
Onion
1 unit(s)
Szechuan Paste
75 grams
Paneer
200 grams
Salt
0.25 tsp
Oil
1 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Rinse the rice to remove excess starch. Add 300ml cold salted water (per 2P) to a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid. Cook for 12 mins, then remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Chop the paneer into 2cm cubes, transfer to a bowl and season with salt and pepper.
- Toss with half the aioli then coat with the breadcrumbs.
- Place the paneer on a lined baking tray.
- Drizzle over some oil and cook in the oven for 8-10 mins.
- Meanwhile, trim the carrot then chop into batons.
- Halve, peel and chop the onion into small pieces.
- Trim the cucumber and halve lengthways. Thinly slice widthways.
- Trim and thinly slice the scallion. Separate the green portions from the white.
- Place a large pan over high heat with a drizzle of oil.
- Once hot, fry the carrot and onion until tender, 4-5 mins.
- Add soy sauce and the whites of the scallion and cook for 1-2 mins.
- Remove the pan from the heat and cover to keep the veg warm. Season with salt and pepper.
- Fluff up the rice with a fork and divide between bowls.
- Top with crispy paneer, fried veg and sliced cucumber.
- Finish with a drizzle of szechuan sauce and a sprinkling of green scallion.
4510
kJ
Energy (kJ)
1078
kcal
Energy (kcal)
61
g
Fat
18.8
g
of which saturates
100.3
g
Carbohydrate
21.5
g
of which sugars
6.1
g
Dietary Fiber
38
g
Protein
0
mg
Cholesterol
6.96
g
Salt
with fragrant rice and sweet chilli sauce
with fragrant rice and sweet chilli sauce
with fragrant rice and sweet chilli sauce
with fragrant rice and sweet chilli sauce
