PERi-PERi Rice Bowl
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).
1 courgette, grated
50ml PERi-PERi sauce (choose your flavour)
1 carrot, grated
10ml soy sauce
1 cup long grain rice
1 tbsp sesame seeds
150g cooked shredded chicken
2 large eggs
1 tbsp brown sugar
FOR THE RICE BOWL:
2 tbsps vinegar
2 tbsp sesame oil and 1 tbsp vegetable oil mixed together
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
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.
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.
Place cooked rice in bowl, top with stir fried veg, chicken mix and poached egg. Dive in!