Korean-Style Pork Mince Bowl
Prep time: 5 mins
Cooking time: 15 mins
Easy
Serves:
4
Energy
2889kj
688kcal
Sausage Biryani with Coriander and Rice
Add to list
Cook time: 15 mins
Serves: 2
Cooking Skill: Easy
Ingredients
225g
chipolata sausages
2 tablespoons
medium curry paste
1
onion, peeled and thinly sliced
100g
mushrooms, wiped and chopped
450g
pre-cooked wholegrain rice
4 tablespoons
water
1x5cm
piece cucumber, finely chopped
1
tomato, deseeded and finely chopped
1 tablespoon
freshly chopped, coriander
Method
Step 1
In a large non-stick wok or saucepan, fry the chipolata sausages with the curry paste for 3-4 minutes.
Step 2
Add the onion and mushrooms. Cook gently for a further 4-6 minutes.
Step 3
Add the pre-cooked rice or 150g dry rice, cooked and 4 tablespoons water. Cook for 2 minutes.
Step 4
Stir in the cucumber, tomato and coriander.
Step 5
Serve immediately with poppadoms or toasted naan breads and relish of your choice.
Each serving provides
Based on sausages
34%
Fat
33.3g
48%
Saturates
10.7g
54%
Sugars
10.6g
12%
Salt
1.94g
32%
% of an adult's Reference intake
Typical energy values per 100g:
502kJ,
120kcal,
5.8g fat,
1.9g saturates
Each serving provides:
79.8g Protein,
22.2g Carbohydrate,
8.2g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
In a large non-stick wok or saucepan, fry the chipolata sausages with the curry paste for 3-4 minutes.
Step 2
Add the onion and mushrooms. Cook gently for a further 4-6 minutes.
Step 3
Add the pre-cooked rice or 150g dry rice, cooked and 4 tablespoons water. Cook for 2 minutes.
Step 4
Stir in the cucumber, tomato and coriander.
Step 5
Serve immediately with poppadoms or toasted naan breads and relish of your choice.
Sausage Biryani with Coriander and Rice
Ingredients
- 225g chipolata sausages
- 2 tablespoons medium curry paste
- 1 onion, peeled and thinly sliced
- 100g mushrooms, wiped and chopped
- 450g pre-cooked wholegrain rice
- 4 tablespoons water
- 1x5cm piece cucumber, finely chopped
- 1 tomato, deseeded and finely chopped
- 1 tablespoon freshly chopped, coriander
Each serving provides
Based on sausages
Energy |
|
2889kj 688kcal |
|
34% |
Fat |
|
33.3g |
|
48% |
Saturates |
|
10.7g |
|
54% |
Sugars |
|
10.6g |
|
12% |
Salt |
|
1.94g |
|
32% |
% of an adult's Reference intake
Typical energy values per 100g: 502kJ,120kcal,5.8g fat,1.9g saturates
Each serving provides: 79.8g Protein,22.2g Carbohydrate,8.2g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
In a large non-stick wok or saucepan, fry the chipolata sausages with the curry paste for 3-4 minutes.
Step 2
Add the onion and mushrooms. Cook gently for a further 4-6 minutes.
Step 3
Add the pre-cooked rice or 150g dry rice, cooked and 4 tablespoons water. Cook for 2 minutes.
Step 4
Stir in the cucumber, tomato and coriander.
Step 5
Serve immediately with poppadoms or toasted naan breads and relish of your choice.
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