avec riz au sésame et algues nori
Ingrédients : Burger végé (eau, protéine de pois, huile de canola, arôme, huile de coco raffinée, protéine de riz, levure séchée, beurre de cacao, méthylcellulose, fécule de pomme de terre, extrait de pomme, chlorure de potassium, sel, vinaigre, jus de citron concentré, extrait de jus de betterave (glycérine végétale, eau, acide ascorbique, extrait de betterave, maltodextrine), extrait de grenade, lécithine de tournesol, vitamines et minéraux (niacine, chlorhydrate de pyridoxine, chlorhydrate de thiamine, riboflavine, cyanocobalamine, pantothénate de calcium, orthophosphate ferrique, sulfate de zinc)) • Carotte • Riz au jasmin • Œuf de catégorie A • Kimchi (anchois, crevettes) (chou chinois, radis, poudre de poivre rouge, sauce de poisson (extrait d'anchois, sel), oignon, sucre (sucre, sirop de maïs), sel, poire, ail, crevettes salées (crevettes, sel), gingembre, poudre de riz gluant, glutamate monosodique) • Mélange mirin-soya (soya) (mirin salé (glucose, extrait de riz fermenté, eau, sel), eau, sauce soya (graines de soya, maltodextrine, sel), sel, arôme naturel (levure autolysée), acide citrique, sorbate de potassium, benzoate de sodium) • Échalote • Huile de sésame • Graines de sésame • Ail • Oignon vert • Algues marines (sésame) (algues, huile de maïs, huile de sésame, sel).
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Riz au jasmin
0.75 cup
Gousses d'ail
2 unit(s)
Échalote
1 unit(s)
Mélange mirin-soja
4 tbsp
Huile de sésame
1 tbsp
Graines de sésame
9 g
Carotte
1 unit(s)
Oignons verts
2 unit(s)
Algues marines
1 unit(s)
Œuf
2 unit(s)
Kimchi
90 g
Beyond Meat®
2 unit(s)
Sel
0.25 tsp
Poivre
0.13 tsp
Huile
2 tbsp
Sucre
1 tbsp
Beurre
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
