eCook Meal
Asian Ostrich Bowl
with brown basmati rice & fresh coriander
Succulent ostrich chunks, crisp cabbage, and fragrant brown basmati rice come together in this quick & yummy stir-fry dish. Elevated with an Asian sauce that blends the umami notes of soy sauce, the tanginess of tomato sauce, and the richness of oyster sauce.
Serving guide
Choose your portion size.
RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich chunks dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
STIR-FRY
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced Onion until golden but still crunchy, 3-4 minutes (shifting occasionally). Add the chopped Cabbage and the cooked ostrich, and fry until heated through, 1-2 minutes (shifting occasionally). Remove from the heat and toss through the Asian sauce. Season.
YUMMY!
Dish up the brown rice and top with the Ostrich stir-fry. Sprinkle over the toasted sesame seeds and garnish with the picked coriander. Simple yet stunning, Chef!
RICE
Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich chunks dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
STIR-FRY
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced Onion until golden but still crunchy, 3-4 minutes (shifting occasionally). Add the chopped Cabbage and the cooked ostrich, and fry until heated through, 1-2 minutes (shifting occasionally). Remove from the heat and toss through the Asian sauce. Season.
YUMMY!
Dish up the brown rice and top with the Ostrich stir-fry. Sprinkle over the toasted sesame seeds and garnish with the picked coriander. Simple yet stunning, Chef!
RICE
Place the rinsed rice in a pot with 700ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich chunks dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan. Season and set aside.
STIR-FRY
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onions until golden but still crunchy, 4-5 minutes (shifting occasionally). Add the chopped Cabbage and the cooked ostrich, and fry until heated through, 2-3 minutes (shifting occasionally). Remove from the heat and toss through the Asian sauce. Season.
YUMMY!
Dish up the brown rice and top with the Ostrich stir-fry. Sprinkle over the toasted sesame seeds and garnish with the picked coriander. Simple yet stunning, Chef!
RICE
Place the rinsed rice in a pot with 900ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich chunks dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan. Season and set aside.
STIR-FRY
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onions until golden but still crunchy, 4-5 minutes (shifting occasionally). Add the chopped Cabbage and the cooked ostrich, and fry until heated through, 2-3 minutes (shifting occasionally). Remove from the heat and toss through the Asian sauce. Season.
YUMMY!
Dish up the brown rice and top with the Ostrich stir-fry. Sprinkle over the toasted sesame seeds and garnish with the picked coriander. Simple yet stunning, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R216.76
for 4 servings · R54.19 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Ostrich Chunks needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
-
White Sesame Seeds needs 10 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
-
Brown Basmati Rice needs 400 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
-
Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
Not in the Woolies basket — source these elsewhere:
- Asian Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Asian Ostrich Bowl?
The preparation time for Asian Ostrich Bowl with brown basmati rice & fresh coriander is between 15 and 30 minutes.
What is the total time required to make Asian Ostrich Bowl with brown basmati rice & fresh coriander?
The total time required to make Asian Ostrich Bowl with brown basmati rice & fresh coriander is between 35 and 50 minutes.
How many servings does Asian Ostrich Bowl provide?
4 servings
What are the main ingredients in Asian Ostrich Bowl?
Asian Sauce, Brown Basmati Rice, Cabbage, Fresh Coriander, Onion, Ostrich, White Sesame Seeds
What is the nutritional information of Asian Ostrich Bowl?
Calories: 613, Carbs: 87 grams, Fat: grams, Protein: 44.2 grams, Sugar: 18.5 grams, Salt: 1358 grams
How do I prepare Asian Ostrich Bowl?
RICE: Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover. OSTRICH: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich chunks dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside. SESAME SEEDS: Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. YUMMY!: Dish up the brown rice and top with the ostrich stir-fry. Sprinkle over the toasted sesame seeds and garnish with the picked coriander. Simple yet stunning, Chef! STIR-FRY: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until golden but still crunchy, 3-4 minutes (shifting occasionally). Add the chopped cabbage and the cooked ostrich, and fry until heated through, 1-2 minutes (shifting occasionally). Remove from the heat and toss through the Asian sauce. Season.
What should be prepared from my kitchen to make Asian Ostrich Bowl?
Asian Sauce, Brown Basmati Rice, Cabbage, Fresh Coriander, Onion, Ostrich, White Sesame Seeds
How many calories does Asian Ostrich Bowl have?
613 calories
How much fat content does Asian Ostrich Bowl have?
grams