Rice Bomb with Vegetarian Filling and Sauce
Ingredients
- 60g Basmati rice
- veggie chicken stock
Filling
- roast tenderstrips
- plant bacon
- 3 extra light cheese triangles
- water
- garlic powder
- chilli flakes
- chives
Sauce
- water
- 0.5 Sriracha sauce
- dark soy sauce
- chilli
- garlic powder
- 1 tbsp cornflour
Accompaniments
- tender stem broccoli
- radish
- red spring onion
- chilli
Preparation
Cook 60g Basmati rice in veggie chicken stock and allow it to soak up all the stock.
Press the cooked rice into a large ramekin lined with clingfilm, forming walls and keeping a couple of spoonfuls back to seal it.
Stir fry the roast tenderstrips, plant bacon, and 3 extra light cheese triangles with water to make a sauce, adding garlic powder, chilli flakes, and chives.
Fill the rice bomb up to near the top with the filling and cap it off with the remaining rice.
Turn out the rice bomb onto a lined baking tray and bake for 20 minutes at 180°C.
For the sauce, mix water, 0.5 Sriracha sauce, dark soy sauce, chilli, garlic powder, and 1 tbsp cornflour.
Serve with tender stem broccoli, radish, red spring onion, and chilli.
