Ingredients
1 packet of Birds Eye Green Cuisine Chicken-Free Crispy Grills
Quick Ginger Pickled Carrots
1 teaspoon ginger, grated
1 garlic cloves, grated
3 teaspoons honey
¼ teaspoon salt
3 tablespoons hot water
100ml rice wine vinegar
2 carrots, julienned
Teriyaki sauce
1 tablespoon oil
1 teaspoon grated ginger, grated
1 spring onion, finely chopped
1 garlic clove, grated
1 red pepper, sliced
100ml light soy sauce
100ml honey
2 tablespoons water
1 tablespoon sesame seeds
To serve
500g sushi rice, cooked
100g sugar snap peas, lightly sautéed
1 head of pak choi, lightly sautéed
½ cucumber, sliced into ribbons using a vegetable peeler
Fresh red chilli
Spring onion, chopped
Sesame seeds
Preparations
1. Start by preparing the Quick Ginger Pickle Carrots. Add 1 teaspoon ginger, 1 clove garlic, 3 teaspoons honey, salt, and 3 tablespoons hot water to a small bowl, and stir until the salt and honey have dissolved. Add 100ml rice wine vinegar and stir to combine.
2. Add the prepared carrots, stir to combine. Cover and set aside until ready to serve.
3. Preheat the oven to 210ºC and cook the Birds Eye Green Cuisine Chicken-Free Crispy Grills per the packet instructions.
4. Meanwhile, prepare the Teriyaki sauce. Place a frying pan over a medium heat and add 1 tablespoon oil, 1 teaspoon grated ginger, spring onion, and 1 garlic clove. Stir and cook for around 1 minute, or until your kitchen is filled with a delicious aromatic smell.
5. Next add the sliced red pepper, stir, and cook for 3 minutes.
6. Add the soy sauce, honey, water, and sesame seeds. Stir and cook for 4–5 minutes, or until slightly reduced.
7. Once you have all of your elements ready, it's time to build your rice bowl!
8. Add your cooked sushi rice to two bowls, slice your Birds Eye Green Cuisine Chicken-Free Crispy Grills, and place onto the rice. Then, add sugar snap peas, pak choi, pickled carrot, and cucumber ribbons. Finish with a sprinkle of chopped red chilli, spring onion, and sesame seeds. Enjoy!