A lovely crunchy rice meal with the perfect sweetness of pineapple. Enjoy!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
40 min
A lovely crunchy rice meal with the perfect sweetness of pineapple. Enjoy!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Cook rice
Pour the rice in a pot and use the rice water ratio 1:2.5. Season the water with a pinch of salt. Bring water to boil after which, cover with a lid and lower the heat to enable a gentle simmer for 25 minutes. Stir occasionally to make sure it doesn’t burn.
2 Rinse and chop
Rinse and slice the brussels sprouts thinly. Chop the spring onion and coriander. Peel and grate the ginger. Pour the grated ginger and chilli flakes on the pineapple and mix well.
3 Fry and toss
In a large pan or wok, hea the coconut oil. Toss in the brussels sprouts and spring onion. Fry, tossing the items on the pan using a spatula for 3 minutes. Add the rice and mix well. Then add the bean sprouts and pineapple (and any juice that has collected). Fry for another 2 minutes, then add soy sauce, squeezed lime juice and half of the chopped coriander.
4 Serve
transfer the stir fry into bowls and top with the remaining coriander and freshly chopped chilli.