This recipe is best for leftover rice but you can mimic the same texture by drying the cooked rice out on a flat tray in the fridge for one hour
| انشأ بواسطة | سبينس |
| وقت التحضير | 15 دقائق |
| وقت الطهي | 20 دقائق |
| عدد الأفراد | 4 |
| مطبخ | Other |
| النظام الغذائي | نباتي صرف (فيجن) |
| إرشادات التحضير | وصفة سهلة |
| سعرات حرارية | 472 |
| دهون | 22g |
| المشبعة | 3g |
| بروتين | 13g |
| الكربوهيدرات | 58g |
| السكريات | 5g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
طريقة التحضير
تحميل PDFPreheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper and set aside.
Cook the rice according to package instructions. Allow to cool and dry out in the fridge for one hour.
Mix the cooked rice with the chilli oil, soya sauce and 1 tbsp maple syrup until evenly coated. Spread the rice on the baking tray and bake for approx. 15-20 minutes, stirring occasionally, until the rice becomes crispy and golden.
Meanwhile, prepare the sauce. Juice the lemon and add to a blender along with the tahini, avocado, olive oil, 1 tsp maple syrup and water. Blend until smooth then season with salt and pepper.
Once the rice is crispy, transfer it to a large serving bowl. Add the edamame beans over the rice and drizzle generously with the avocado-tahini sauce. 6 Scatter over the roasted peanuts followed by a handful of fresh dill and microgreens before serving.
