Vietnamese Rice Bowl
< 1 Hour
Serves 4
Vietnamese Rice Bowl
Method
Place carrot and vinegar in a bowl. Set aside. Stir occasionally.
To cook the rice, in a saucepan, add 1 cup of rice to 2.5 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro.
Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!
Combine cabbage, kale and coriander in a bowl and toss to combine. Divide rice, chicken, cabbage and kale mix, cucumber, green onion and drained carrot sticks between four bowls. Top with extra coriander leaves. Tip: 1 barbecued chicken yields approximately 3 cups shredded chicken.
Combine lime juice and sweet chilli sauce in a screw top jar and shake to combine. Serve salad with dressing.
Tip: Prepare extra bowl ingredients. Refrigerate for lunch the next day.
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Vietnamese Rice Bowl
< 1 Hour
Serves 4
N/A
Ingredients
Method
Place carrot and vinegar in a bowl. Set aside. Stir occasionally.
To cook the rice, in a saucepan, add 1 cup of rice to 2.5 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro.
Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!
Combine cabbage, kale and coriander in a bowl and toss to combine. Divide rice, chicken, cabbage and kale mix, cucumber, green onion and drained carrot sticks between four bowls. Top with extra coriander leaves. Tip: 1 barbecued chicken yields approximately 3 cups shredded chicken.
Combine lime juice and sweet chilli sauce in a screw top jar and shake to combine. Serve salad with dressing.
Tip: Prepare extra bowl ingredients. Refrigerate for lunch the next day.