Sweet Chilli & Ginger Rice Bowl
You Will Need:
1 knob ginger
4 cloves garlic
1 cup jasmine rice
1 packet firm
2 cucumbers
1 tin sweetcorn
1 tablespoon mayonaise
2 carrots julienned
1/2 red cabbage thinly shaved
2 tablespoons crushed peanuts
2 tablespoons sweet chilli sauce
Olive oil
2 tablespoons of butter
1.25 cups water
1/2 cup rice wine vinegar
1 tablespoon cornflour
2 tablespoons soy sauce
How to Make:
Cook the Garlic & Ginger Rice:
Finely chop the garlic.
In a medium saucepan, melt the butter with a dash of olive oil over medium heat.
Add the garlic; cook until fragrant (1-2 minutes).
Add the water and salt; bring to a boil.
Stir in the rice, cover with a lid, and reduce heat to low.
Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water absorbed (10-15 minutes).
Prepare the Ingredients:
Thinly slice the cucumber into rounds.
In a medium bowl, combine rice wine vinegar and a good pinch of sugar and salt
Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside
While cucumber is pickling, drain sweetcorn
In a small bowl, combine sweet chilli sauce, grated ginger and soy sauce
Cut tofu or chicken into 1cm pieces
In a second medium bowl, combine cornflour, protein of choice (tofu, chicken or prawns) and a generous pinch of salt and pepper.
Cook the Protein:
In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
When the oil is hot, shake off excess cornflour and cook, turning occasionally, until golden, 5-7 minutes
Add sweet chilli-ginger sauce mixture, tossing to coat, 1 minute.
Make the Slaw:
In a large bowl, combine mayonnaise, a drizzle of olive oil, a splash of pickling liquid and a pinch of salt and pepper
Add sweetcorn, carrot and red cabbage, tossing to combine.
Assemble the Bowl:
Drain cucumber
Divide garlic rice, sweet chilli and ginger tofu, slaw and pickled cucumber between bowls
Spoon over any sauce from the pan. Top with crushed peanuts to serve. Enjoy!
