
Total Time:
1 Hour
Serves 2
Ingredients:
For the rice:
- 440g of brown rice
- 1 tbsp of coconut oil, for frying
- 2 garlic cloves, peeled and sliced
- 2 shallots, sliced
For the sambal (makes one 200g jar):
- 1 red Thai chilli
- 1/2 of a shallot
- 1 medjool date, pitted
- 1/2 tbsp of salt
- 2 tbsp of grated fresh root ginger
- 1 garlic clove, peeled
- 1 tomato, deseeded and chopped
- 1/2 of a red pepper, deseeded and roughly chopped
- 1 tbsp of apple cider vinegar
- Squeeze of lime juice
- 60 ml of olive oil
For the sides:
- Handful of Tenderstem broccoli
- Handful of kale
- A couple of pak choi
- 1 avocado, mashed until smooth
To serve:
- Sesame seeds
- Peanuts
- Baby spinach
- Lime wedges
Method:
- Cook the rice following the packet instructions. Drain.
- To make the sambal, place all the ingredients into a food processor and blitz until you get a sauce-like consistency. Pour into a jar or an airtight container (this will keep for over a week in the fridge).
- Bring a medium saucepan of water to a boil and blanch the broccoli stems, kale and pak choi or a few minutes. Remove with a slotted spoon and set aside on kitchen paper.
- Heat a large pan over a medium heat and add the coconut oil, garlic and shallots and fry until golden brown. Add the cooked rice and stir-fry until all the ingredients are well combined and the rice is slightly golden.
- Divide between two bowls and top with a handful of the broccoli and kale and a dollop of the avocado. Serve with a good dollop of fresh and zingy sambal and a sprinkling of sesame seeds. If you like, add an extra helping of baby spinach for added greens and a lime wedge for extra zing.
Recipe courtesy of Happy Food
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