Sticky Honey Indonesian Style Meat-Free Mince Rice Bowl
with Pak Choi, Cabbage and Carrot
- Barley
- Cereals containing gluten
- Soya
- Wheat
- Celery
- Oats
- Rye
- Wheat
- Cereals containing gluten
- Mustard
- May contain traces of allergens
On the table in less than 25 minutes, this Sticky Honey Indonesian Style Meat-Free Mince Rice Bowl is quick but still full of flavour. The combination of meat-free mince, spices, ketjap manis, soy sauce and honey give this rice bowl its Indonesian inspired twist.
Ingredients
150 grams
Vegan Mince
(Contains: Barley, Cereals containing gluten, Soya May contain traces of: Celery, Oats, Rye, Wheat, Cereals containing gluten, Mustard)
150 grams
Jasmine Rice
1 unit(s)
Pak Choi
(May contain traces of: Celery)
120 grams
Sliced Carrot and Cabbage Mix
1 unit(s)
Garlic Clove
½ unit(s)
Lime
1 sachet(s)
Indonesian Style Spice Mix
40 grams
Ketjap Manis
(Contains: Soya)
15 grams
Honey
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle for the rice.
b) While it boils, heat a large frying pan on medium-high heat (no oil).
c) Once hot, add the meat-free mince to the pan and stir-fry, 5-6 mins. IMPORTANT: Ensure it's piping hot throughout.
a) Meanwhile, pour the boiled water from your kettle into a large saucepan with ¼ tsp salt on high heat.
b) Add the rice and cook for 12-13 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) While everything cooks, trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle.
b) Once the meat-free mince is cooked, transfer to a medium bowl and set aside.
c) Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil (no need to clean).
d) Once hot, add the pak choi and coleslaw mix. Stir-fry until just tender, 3-4 mins.
a) While the veg fries, peel and grate the garlic (or use a garlic press).
b) Cut the lime into wedges.
c) Once the veg is cooked and tender, add the cooked meat-free mince back into the pan.
d) Stir in the garlic and Indonesian style spice mix. Cook until fragrant, 1-2 mins.
a) Stir the ketjap manis, honey, soy sauce and water for the sauce (see pantry for amount) into the pan. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
b) Cook until the sauce has thickened, 2-3 mins.
c) Taste and season with salt, pepper and a squeeze of lime juice from a lime wedge, adding a splash of water if it's a little too thick.
a) When ready, share the rice between your bowls and top with the sticky honey meat-free mince.
b) Serve with any remaining lime wedges for squeezing over.
