Shredded On The Green Side Tenders, fried garlic, golden onion, NOMU Spanish Rub, bell pepper, pops of peas & grated carrot combine to make the jasmine rice shine. Garnished with sweet piquanté peppers to balance the savoury sensation.
Vegan Tenders & Fried Rice
Vegan Tenders & Fried Rice
with peas & piquanté peppers
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Carrot
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- NOMU Spanish Rub
- On The Green Side Tenders
- Onion
- Onions
- Peas
- Piquanté Peppers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
READY THE RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
ADD FLAVOUR & FRY
Using a fork, shred the tenders. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the grated garlic and the diced onion until golden, 4-5 minutes (shifting occasionally). Add the NOMU rub and fry until fragrant, 1-2 minutes. Add the cooked rice and the diced bell pepper. Fry until combined, 2-3 minutes (shifting constantly). Add the grated carrot, the peas, and the shredded tenders. Fry until warmed through, 2-3 minutes. Remove from the heat and season.
SET THE TABLE
Serve up the fried rice. Garnish with the piquanté peppers.
Jasmine Rice - 100ml
On The Green Side Tenders - 150g
Garlic Clove - 1
Onion - 1
NOMU Spanish Rub - 10ml
Bell Pepper - 1
Carrot - 120g
Peas - 40g
Piquanté Peppers - 20g
READY THE RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
ADD FLAVOUR & FRY
Using a fork, shred the tenders. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the grated garlic and the diced onion until golden, 4-5 minutes (shifting occasionally). Add the NOMU rub and fry until fragrant, 1-2 minutes. Add the cooked rice and the diced bell pepper. Fry until combined, 2-3 minutes (shifting constantly). Add the grated carrot, the peas, and the shredded tenders. Fry until warmed through, 2-3 minutes. Remove from the heat and season.
SET THE TABLE
Serve up the fried rice. Garnish with the piquanté peppers.
Jasmine Rice - 200ml
On The Green Side Tenders - 300g
Garlic Clove - 1
Onion - 1
NOMU Spanish Rub - 20ml
Bell Pepper - 1
Carrot - 120g
Peas - 80g
Piquanté Peppers - 40g
READY THE RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
ADD FLAVOUR & FRY
Using a fork, shred the tenders. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the grated garlic and the diced onion until golden, 6-7 minutes (shifting occasionally). Add the NOMU rub and fry until fragrant, 1-2 minutes. Add the cooked rice and the diced bell pepper. Fry until combined, 2-3 minutes (shifting constantly). Add the grated carrot, the peas, and the shredded tenders. Fry until warmed through, 2-3 minutes. Remove from the heat and season.
SET THE TABLE
Serve up the fried rice. Garnish with the piquanté peppers.
Jasmine Rice - 300ml
On The Green Side Tenders - 450g
Garlic Cloves - 2
Onions - 2
NOMU Spanish Rub - 30ml
Bell Peppers - 2
Carrot - 240g
Peas - 120g
Piquanté Peppers - 60g
READY THE RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
ADD FLAVOUR & FRY
Using a fork, shred the tenders. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the grated garlic and the diced onion until golden, 6-7 minutes (shifting occasionally). Add the NOMU rub and fry until fragrant, 1-2 minutes. Add the cooked rice and the diced bell pepper. Fry until combined, 2-3 minutes (shifting constantly). Add the grated carrot, the peas, and the shredded tenders. Fry until warmed through, 2-3 minutes. Remove from the heat and season.
SET THE TABLE
Serve up the fried rice. Garnish with the piquanté peppers.
Jasmine Rice - 400ml
On The Green Side Tenders - 600g
Garlic Cloves - 2
Onions - 2
NOMU Spanish Rub - 40ml
Bell Peppers - 2
Carrot - 240g
Peas - 160g
Piquanté Peppers - 80g
Woolies Products in this dish
