PERi-PERi Rice Bowl

Name: Rice Bowl
Prep time: 5 min
Cook time: 20 min
Yield: 2 People
Ingredients: heading: the dressing:; 50ml PERi-PERi sauce (choose your flavour); 10ml soy sauce; 1 tbsp sesame seeds; 1 tbsp brown sugar; heading: 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

Prep: 5mins

Cook: 20mins

Dinner guests, prepare to be bowled over. This doesn’t just look great, it tastes delicious too (which is pretty important once you’ve got your Instagram pic).

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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.