with Savoury Rice and Stir-Fried Veggies
Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount. Ingredients: Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Carrot • Jasmine rice • Sugar snap peas • Hoisin sauce (soy, sesame, mustard) (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt), vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Ginger • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Miso stock concentrate (soy) (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Garlic salt (salt, garlic powder, silicon dioxide) • Green onion.
Allergens
Utensils
Tags
Plant-Based Protein Shreds
200 g
Jasmine Rice
0.75 cup
Sugar Snap Peas
113 g
Carrot
1 unit(s)
Garlic Salt
4 g
Green Onion
1 unit(s)
Ginger
30 g
Chili-Garlic Sauce
1 tbsp
Hoisin Sauce
4 tbsp
Miso Broth Concentrate
1 unit(s)
Soy Sauce
0.5 tbsp
Oil*
1 tsp
Pepper*
0.125 tsp
Salt*
0.063 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add miso broth concentrate, half the garlic salt and 1 cup (2 cups) water.
- Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling broth, then reduce heat to low.
- Cover and cook for 14-16 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice green onions.
- Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.
- Trim snap peas.
- Peel, then mince or grate 1 tbsp (2 tbsp) ginger.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1/2 tsp (1 tsp) oil, then carrots and 2 tbsp (4 tbsp) water.
- Cook for 3-4 min, stirring occasionally, until carrots start to soften and water is absorbed.
- Add snap peas and season with salt and pepper.
- Cook for 2-3 min, stirring occasionally, until veggies are tender-crisp.
- Remove from heat. Transfer veggies to a plate, then cover to keep warm.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tsp (1 tsp) oil, then protein shreds. Season with remaining garlic salt and pepper.
- Cook for 6-8 min, tossing occasionally, until cooked through.**
- Add ginger to the pan with protein shreds. Cook for 1 min, stirring often, until fragrant.
- Add 1/4 cup (1/2 cup) water, hoisin sauce, chili-garlic sauce and soy sauce.
- Cook for 1-2 min, stirring often, until warmed through.
- Fluff rice with a fork, then stir in half the green onions.
- Divide rice between plates, then top with stir-fried veggies and protein shreds.
- Spoon any remaining sauce from the pan over protein shreds.
- Sprinkle remaining green onions over top.
If you've opted to get plant-based protein shreds, cook in the same way the recipe instructs you to cook turkey, tossing occasionally for 6-8 min, until cooked through.**
680
kcal
Calories
23
g
Fat
2
g
Saturated Fat
99
g
Carbohydrate
17
g
Sugar
5
g
Dietary Fiber
24
g
Protein
0
mg
Cholesterol
2110
mg
Sodium
0
g
Trans Fat
600
mg
Potassium
100
mg
Calcium
3
mg
Iron
