An intricate and pleasantly surprising balance of sweet and salty. Soy-infused pineapple & edamame bean sushi rice is plated as the foundation of this dish. Complemented with juicy seared ostrich slices, coated in a sticky sweet Asian sauce. Garnished with a warm hit of pickled ginger and finely sliced spring onion.
Sweet & Spicy Ostrich & Pineapple Rice
Sweet & Spicy Ostrich & Pineapple Rice
with spring onion, sesame seeds & edamame beans
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Cornflour
- Edamame Beans
- Free-range Ostrich Chunks
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Low-Sodium Soy Sauce
- Ostrich
- Pickled Ginger
- Spring Onion
- Spring Onions
- Sushi Rice
- Sweet Asian Sauce
- Tinned Pineapple Pieces
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Seasoning (salt & pepper)
RICE
Place the rinsed rice in a pot with 300ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 15-20 minutes. Remove from the pot and spread on a plate. Fluff with a fork and cover.
TOAST
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.
SOY-GOOD PINEAPPLE
Return the pan to medium heat with a drizzle of oil. When hot, fry the pineapple pieces until lightly charred, 1-2 minutes per side. Mix in the soy sauce and remove from the pan.
Ostrich
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel, cut into small chunks, and coat with the Cornflour. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Add the garlic and the ginger and fry until fragrant, 30-60 seconds. Mix in the sweet Asian sauce and 50ml [100ml]|#7DA0D7 of water. Simmer until slightly thickened, 2-3 minutes. Remove from the heat.
JUST BEFORE SERVING
Mix the spicy pineapple into the rice and the edamame beans.
DINNER IS READY
Make a bed of the pineapple rice, top with Ostrich chunks, and all the pan juices. Sprinkle over the spring onions, the pickled ginger, and the sesame seeds. Well done, Chef!
RICE
Place the rinsed rice in a pot with 300ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 15-20 minutes. Remove from the pot and spread on a plate. Fluff with a fork and cover.
TOAST
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.
SOY-GOOD PINEAPPLE
Return the pan to medium heat with a drizzle of oil. When hot, fry the pineapple pieces until lightly charred, 1-2 minutes per side. Mix in the soy sauce and remove from the pan.
Ostrich
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel, cut into small chunks, and coat with the Cornflour. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Add the garlic and the ginger and fry until fragrant, 30-60 seconds. Mix in the sweet Asian sauce and 50ml [100ml]|#7DA0D7 of water. Simmer until slightly thickened, 2-3 minutes. Remove from the heat.
JUST BEFORE SERVING
Mix the spicy pineapple into the rice and the edamame beans.
DINNER IS READY
Make a bed of the pineapple rice, top with Ostrich chunks, and all the pan juices. Sprinkle over the spring onions, the pickled ginger, and the sesame seeds. Well done, Chef!
RICE
Place the rinsed rice in a pot with 900ml [1.2L]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 15-20 minutes. Remove from the pot and spread on a plate. Fluff with a fork and cover.
TOAST
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.
SOY-GOOD PINEAPPLE
Return the pan to medium heat with a drizzle of oil. When hot, fry the pineapple pieces until lightly charred, 1-2 minutes per side. Mix in the soy sauce and remove from the pan.
Ostrich
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel, cut into small chunks, and coat with the Cornflour. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Add the garlic and the ginger and fry until fragrant, 30-60 seconds. Mix in the sweet Asian sauce and 150ml [200ml]|#7DA0D7 of water. Simmer until slightly thickened, 3-4 minutes. Remove from the heat.
JUST BEFORE SERVING
Mix the spicy pineapple into the rice and the edamame beans.
DINNER IS READY
Make a bed of the pineapple rice, top with Ostrich chunks, and all the pan juices. Sprinkle over the spring onions, the pickled ginger, and the sesame seeds. Well done, Chef!
RICE
Place the rinsed rice in a pot with 900ml [1.2L]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 15-20 minutes. Remove from the pot and spread on a plate. Fluff with a fork and cover.
TOAST
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.
SOY-GOOD PINEAPPLE
Return the pan to medium heat with a drizzle of oil. When hot, fry the pineapple pieces until lightly charred, 1-2 minutes per side. Mix in the soy sauce and remove from the pan.
Ostrich
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel, cut into small chunks, and coat with the Cornflour. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Add the garlic and the ginger and fry until fragrant, 30-60 seconds. Mix in the sweet Asian sauce and 150ml [200ml]|#7DA0D7 of water. Simmer until slightly thickened, 3-4 minutes. Remove from the heat.
JUST BEFORE SERVING
Mix the spicy pineapple into the rice and the edamame beans.
DINNER IS READY
Make a bed of the pineapple rice, top with Ostrich chunks, and all the pan juices. Sprinkle over the spring onions, the pickled ginger, and the sesame seeds. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Sweet & Spicy Ostrich & Pineapple Rice?
The preparation time for Sweet & Spicy Ostrich & Pineapple Rice with spring onion, sesame seeds & edamame beans is between 20 and 40 minutes.
What is the total time required to make Sweet & Spicy Ostrich & Pineapple Rice with spring onion, sesame seeds & edamame beans?
The total time required to make Sweet & Spicy Ostrich & Pineapple Rice with spring onion, sesame seeds & edamame beans is between 35 and 55 minutes.
How many servings does Sweet & Spicy Ostrich & Pineapple Rice provide?
4 servings
What are the main ingredients in Sweet & Spicy Ostrich & Pineapple Rice?
Cornflour, Edamame Beans, Free-range Ostrich Chunks, Fresh Ginger, Garlic Clove, Garlic Cloves, Low-Sodium Soy Sauce, Ostrich, Pickled Ginger, Spring Onion, Spring Onions, Sushi Rice, Sweet Asian Sauce, Tinned Pineapple Pieces, White Sesame Seeds
What is the nutritional information of Sweet & Spicy Ostrich & Pineapple Rice?
Calories: 993, Carbs: 140 grams, Fat: grams, Protein: 50.9 grams, Sugar: 38 grams, Salt: 2049 grams
How do I prepare Sweet & Spicy Ostrich & Pineapple Rice?
DINNER IS READY: Make a bed of the pineapple rice, top with ostrich chunks, and all the pan juices. Sprinkle over the spring onions, the pickled ginger, and the sesame seeds. Well done, Chef! RICE: Place the rinsed rice in a pot with 300ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 15-20 minutes. Remove from the pot and spread on a plate. Fluff with a fork and cover. SOY-GOOD PINEAPPLE: Return the pan to medium heat with a drizzle of oil. When hot, fry the pineapple pieces until lightly charred, 1-2 minutes per side. Mix in the soy sauce and remove from the pan. TOAST: 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, wiped down, to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel, cut into small chunks, and coat with the cornflour. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Add the garlic and the ginger and fry until fragrant, 30-60 seconds. Mix in the sweet Asian sauce and 50ml [100ml]|#7DA0D7 of water. Simmer until slightly thickened, 2-3 minutes. Remove from the heat. JUST BEFORE SERVING: Mix the spicy pineapple into the rice and the edamame beans.
What should be prepared from my kitchen to make Sweet & Spicy Ostrich & Pineapple Rice?
Cornflour, Edamame Beans, Free-range Ostrich Chunks, Fresh Ginger, Garlic Clove, Garlic Cloves, Low-Sodium Soy Sauce, Ostrich, Pickled Ginger, Spring Onion, Spring Onions, Sushi Rice, Sweet Asian Sauce, Tinned Pineapple Pieces, White Sesame Seeds
How many calories does Sweet & Spicy Ostrich & Pineapple Rice have?
993 calories
How much fat content does Sweet & Spicy Ostrich & Pineapple Rice have?
grams
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