Teriyaki Jackfruit with Edamame and Jasmine Rice
Ingredients
- 1 can of jackfruit (drained)
- ~ 1/2 cup neutral oil, such as sunflower or avocado
- 2 cups jasmine rice
- ~2 1/2 cups water
- 1 cup shelled edamame, frozen or fresh steamed
Teriyaki sauce
- 1/2 oz. maple syrup
- 1 oz. tamari
- 1 oz. toasted sesame oil
- 1/2 oz. rice vinegar
- Tsp. brown rice flour
- 1/2 tsp salt and black pepper
- Fresh spring onion green tips, sliced
Preparation
Mix all marinade ingredients thoroughly in a bowl large enough to marinate the jackfruit.
Open the can of jackfruit, drain, and rinse it using a colander.
Shred the jackfruit in the colander.
Add the jackfruit to the marinade.
Cover and refrigerate overnight.
When ready to cook, preheat the oven to 400°F.
Spread the marinated jackfruit evenly in a small baking pan without gaps between chunks.
While the jackfruit is baking, cook the jasmine rice with approximately 2.5 cups of water.
As the rice is nearly done, add the edamame to it.
Remove the jackfruit from the oven and serve immediately with a generous portion of rice.
Notes
Jackfruit is a good source of vitamin C, potassium, dietary fiber, and other important vitamins and minerals.
Research suggests that compounds in jackfruit may help treat or prevent certain health conditions.
Jackfruit is a popular meat substitute with a stringy texture that absorbs flavors well.
