Steamed basmati rice is the first section of this buddha-bowl style vegetarian feast. Next comes the pickled onion, carrot & cucumber. Now for the crispy pan fried nuggets. A drizzle of spicy mayo, a finish of toasted sesame seeds, and a garnish of fresh coriander. Freshness and flavour galore, Chef!
Plant-based Nuggets & Sriracha Mayo
Plant-based Nuggets & Sriracha Mayo
with pickled veg & fluffy rice
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Cucumber
- Fresh Coriander
- Julienne Carrots
- Onion
- Pickling Liquid
- Plant-based Chicken-style Nuggets
- Spicy Mayo
- White Basmati Rice
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ON YOUR MARKS. GET SET. COOK!
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, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED VEG & SPICY MAYO
To a bowl, add the sliced onion, the julienne carrots, the cucumber matchsticks, and the pickling liquid, and set aside in the fridge. To a separate bowl, add the spicy mayo and loosen with water in 5ml increments until drizzling consistency.
OPEN SESAME
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.
GOLDEN NUGGETS
Return the pan to medium heat with enough oil to cover the base. When hot, fry the nuggets until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
BOWL ‘EM OVER
Plate up the rice. Side with nuggets and the pickled veggies (buddha bowl style), drizzle over the spicy mayo, and sprinkle over the toasted sesame seeds. Garnish with the chopped coriander.
White Basmati Rice - 100ml
Onion - 1
Julienne Carrots - 75g
Cucumber - 50g
Pickling Liquid - 60ml
Spicy Mayo - 60ml
White Sesame Seeds - 5ml
Plant-based Chicken-style Nuggets - 5
Fresh Coriander - 3g
ON YOUR MARKS. GET SET. COOK!
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, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED VEG & SPICY MAYO
To a bowl, add the sliced onion, the julienne carrots, the cucumber matchsticks, and the pickling liquid, and set aside in the fridge. To a separate bowl, add the spicy mayo and loosen with water in 5ml increments until drizzling consistency.
OPEN SESAME
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.
GOLDEN NUGGETS
Return the pan to medium heat with enough oil to cover the base. When hot, fry the nuggets until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
BOWL ‘EM OVER
Plate up the rice. Side with nuggets and the pickled veggies (buddha bowl style), drizzle over the spicy mayo, and sprinkle over the toasted sesame seeds. Garnish with the chopped coriander.
White Basmati Rice - 200ml
Onion - 1
Julienne Carrots - 150g
Cucumber - 100g
Pickling Liquid - 120ml
Spicy Mayo - 120ml
White Sesame Seeds - 10ml
Plant-based Chicken-style Nuggets - 10
Fresh Coriander - 5g
ON YOUR MARKS. GET SET. COOK!
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, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED VEG & SPICY MAYO
To a bowl, add the sliced onion, the julienne carrots, the cucumber matchsticks, and the pickling liquid, and set aside in the fridge. To a separate bowl, add the spicy mayo and loosen with water in 5ml increments until drizzling consistency.
OPEN SESAME
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.
GOLDEN NUGGETS
Return the pan to medium heat with enough oil to cover the base. When hot, fry the nuggets until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
BOWL ‘EM OVER
Plate up the rice. Side with nuggets and the pickled veggies (buddha bowl style), drizzle over the spicy mayo, and sprinkle over the toasted sesame seeds. Garnish with the chopped coriander.
White Basmati Rice - 300ml
Onion - 1
Julienne Carrots - 225g
Cucumber - 150g
Pickling Liquid - 180ml
Spicy Mayo - 180ml
White Sesame Seeds - 15ml
Plant-based Chicken-style Nuggets - 15
Fresh Coriander - 8g
ON YOUR MARKS. GET SET. COOK!
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, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED VEG & SPICY MAYO
To a bowl, add the sliced onion, the julienne carrots, the cucumber matchsticks, and the pickling liquid, and set aside in the fridge. To a separate bowl, add the spicy mayo and loosen with water in 5ml increments until drizzling consistency.
OPEN SESAME
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.
GOLDEN NUGGETS
Return the pan to medium heat with enough oil to cover the base. When hot, fry the nuggets until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
BOWL ‘EM OVER
Plate up the rice. Side with nuggets and the pickled veggies (buddha bowl style), drizzle over the spicy mayo, and sprinkle over the toasted sesame seeds. Garnish with the chopped coriander.
White Basmati Rice - 400ml
Onion - 1
Julienne Carrots - 300g
Cucumber - 200g
Pickling Liquid - 240ml
Spicy Mayo - 240ml
White Sesame Seeds - 20ml
Plant-based Chicken-style Nuggets - 20
Fresh Coriander - 10g
Woolies Products in this dish
