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Rainbow "chicken" and rice bowl

This filling yet nutritious rice "chicken" bowl comes together in just 30 minutes, making it the perfect dinner or lunch, I find this bowl so satisfying, filling, full of colour and texture and so easy to throw everything together.


Rainbow rice bowl, Vegan Chicken and rice bowl



  • 2 medium carrots

  • parsley

  • scallions

For the "chicken":

  • 2 tbsp dark soy sauce

  • 2tbsp sesame seeds oil

  • 180 g Vemondo organic vegan chicken style pieces

  • 2 cloves garlic, minced

For the rice:

  • ⅓ cup (60g) rice blend (or you can use brown rice), rinsed

  • 1 cup (240ml) of mushrooms stock

For the mushrooms:

  • 150 g fresh mushrooms

  • sesame oil, for the pan

  • salt to taste

  • 2 cloves garlic finely chopped

For the sugar snap peas:

  • 1 tbsp sesame oil

  • 125g fresh sugar snap peas

  • 1 tsp lemon zest, freshly grated

  • 1/2 tsp sea salt

  • 1/4 tsp ground black pepper



For the rice:

  1. Add the rinsed rice to a saucepan, add in the stock, bring to a boil, reduce heat to low simmer, cover and cook until stock is absorbed, then turn off the heat, but leave untouched and with lid on for 12 minutes.

For the mushrooms:

  1. Gently wash mushrooms of any dirt by using a paper towel. Add the mushrooms to the hot pan, keep the heat high and stir frequently to help quickly evaporate any liquid the mushrooms give off. When the mushrooms are golden brown and there is no excess water, turn it to medium heat and add sesame oil, finely chopped garlic and soy sauce, cook them until the mushroom absorbs the soy sauce.

For the "chicken":

  1. In a large sauté pan or wok, add 2tbsp sesame oil and cook them over a medium heat. Add the "chicken" and stir fry for about 5 minutes. At the end add dark soy sauce and minced garlic. Transfer the cooked "chicken" to a plate nearby.

For the sugar snap peas:

  1. Heat the oil in a pan over medium heat. Add the snap peas and toss to coat, cook snap peas for 2 minutes, stirring frequently.

  2. Add the lemon zest, salt and pepper (and thyme, if you wish) and cook an additional 3-5 minutes, until the snap peas begin to puff up and are crisp, yet tender.


Add a scoop of rice to the bottom of a bowl (or use the picture as a reference). Top with the "chicken", sauteed mushrooms, fresh sugar snap peas, scallions, parsley and mixed seeds and don't forget to drizzle with lime juice and some sesame oil to complete the dish. Garnish with mixed seeds.



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