Tasty Green Fields strips, fried garlic, golden onion, NOMU Spanish Rub, bell pepper, pops of peas & grated carrot combine to make the jasmine rice shine. Garnished with sweet piquante peppers to balance the savoury sensation.
Plant-based Tenders & Fried Rice
Plant-based 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
- Green Fields Chicken-style Strips
- Jasmine Rice
- NOMU Spanish Rub
- Onion
- Onions
- Peas
- Piquanté Peppers
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
READY THE RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 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
Place a pan over medium heat with a drizzle of oil. When hot, fry the Green Fields strips until golden, 4-5 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with some more oil (if necessary). Fry the onion and pepper until soft and golden, 4-5 minutes. Add the garlic and the NOMU rub and fry until fragrant, 1-2 minutes (shifting occasionally). Add the rice, the Carrot and the peas and fry for 2-3 minutes, mixing it as it browns. Remove from the heat and season.
SET THE TABLE
Serve up the fried rice, topped with the Green Fields strips and the piquanté peppers.
READY THE RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 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
Place a pan over medium heat with a drizzle of oil. When hot, fry the Green Fields strips until golden, 4-5 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with some more oil (if necessary). Fry the onion and pepper until soft and golden, 4-5 minutes. Add the garlic and the NOMU rub and fry until fragrant, 1-2 minutes (shifting occasionally). Add the rice, the Carrot and the peas and fry for 2-3 minutes, mixing it as it browns. Remove from the heat and season.
SET THE TABLE
Serve up the fried rice, topped with the Green Fields strips and the piquanté peppers.
READY THE RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 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
Place a pan over medium heat with a drizzle of oil. When hot, fry the Green Fields strips until golden, 4-5 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with some more oil (if necessary). Fry the onion and pepper until soft and golden, 4-5 minutes. Add the garlic and the NOMU rub and fry until fragrant, 1-2 minutes (shifting occasionally). Add the rice, the Carrot and the peas and fry for 2-3 minutes, mixing it as it browns.
SET THE TABLE
Serve up the fried rice, topped with the Green Fields strips and the piquanté peppers.
READY THE RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 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
Place a pan over medium heat with a drizzle of oil. When hot, fry the Green Fields strips until golden, 4-5 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with some more oil (if necessary). Fry the onion and pepper until soft and golden, 4-5 minutes. Add the garlic and the NOMU rub and fry until fragrant, 1-2 minutes (shifting occasionally). Add the rice, the Carrot and the peas and fry for 2-3 minutes, mixing it as it browns.
SET THE TABLE
Serve up the fried rice, topped with the Green Fields strips and the piquanté peppers.
Frequently Asked Questions
What is the preparation time for Plant-based Tenders & Fried Rice?
The preparation time for Plant-based Tenders & Fried Rice with peas & piquanté peppers is between 25 and 40 minutes.
What is the total time required to make Plant-based Tenders & Fried Rice with peas & piquanté peppers?
The total time required to make Plant-based Tenders & Fried Rice with peas & piquanté peppers is between 35 and 50 minutes.
How many servings does Plant-based Tenders & Fried Rice provide?
4 servings
What are the main ingredients in Plant-based Tenders & Fried Rice?
Bell Pepper, Bell Peppers, Carrot, Garlic Clove, Garlic Cloves, Green Fields Chicken-style Strips, Jasmine Rice, NOMU Spanish Rub, Onion, Onions, Peas, Piquanté Peppers
What is the nutritional information of Plant-based Tenders & Fried Rice?
Calories: 764, Carbs: 133 grams, Fat: grams, Protein: 45.7 grams, Sugar: 25.3 grams, Salt: 824 grams
How do I prepare Plant-based Tenders & Fried Rice?
SET THE TABLE: Serve up the fried rice, topped with the Green Fields strips and the piquanté peppers. READY THE RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 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: Place a pan over medium heat with a drizzle of oil. When hot, fry the Green Fields strips until golden, 4-5 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with some more oil (if necessary). Fry the onion and pepper until soft and golden, 4-5 minutes. Add the garlic and the NOMU rub and fry until fragrant, 1-2 minutes (shifting occasionally). Add the rice, the carrot and the peas and fry for 2-3 minutes, mixing it as it browns. Remove from the heat and season.
What should be prepared from my kitchen to make Plant-based Tenders & Fried Rice?
Bell Pepper, Bell Peppers, Carrot, Garlic Clove, Garlic Cloves, Green Fields Chicken-style Strips, Jasmine Rice, NOMU Spanish Rub, Onion, Onions, Peas, Piquanté Peppers
How many calories does Plant-based Tenders & Fried Rice have?
764 calories
How much fat content does Plant-based Tenders & Fried Rice have?
grams
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