PERi-PERi Rice Bowl
Prep: 5mins
Cook: 20mins
2
Download recipe
Opens in a new window
Ingredients
the dressing:
50ml PERi-PERi sauce (choose your flavour)
10ml soy sauce
1 tbsp sesame seeds
1 tbsp brown sugar
For the rice bowl:
2 tbsp sesame oil and 1 tbsp vegetable oil mixed together
1 courgette, grated
1 carrot, grated
80g spinach
1 cup long grain rice
150g cooked shredded chicken
2 large eggs
2 tbsps vinegar
Method
Step 1
Cook rice as directed on packet. In a separate frying pan heat mixed oil. Separately stir-fry all vegetables until slightly soft, about 5 mins.
Step 2
Bring a pot of water to boil, add a splash of vinegar, whisk to get a whirl pool, crack in your eggs and cook for 3 minutes. Drain.
Step 3
Meanwhile, heat a pan and add PERi-PERi sauce, soy sauce, sesame seeds and brown sugar. Once the sugar is dissolved add the chicken until cooked through.
Step 4
Place cooked rice in bowl, top with stir fried veg, chicken mix and poached egg. Dive in!
PERi-PERi FLAVOURS
-
A mere hint of heat but a tidal wave of flavour.
Where to find us
-
Hits the spot without scalding your tonsils.
Where to find us
-
Hits the spot without scalding your tonsils.
Where to find us
-
Highly combustible - proceed with caution.
Where to find us
-
Like tackling a ferociously fiery dragon.
Where to find us