Brown Rice & Soya Chunk Pepper Fry
This Brown Rice & Soya Chunk Pepper Fry Single Bowl Meal is a wholesome, high-protein vegetarian meal. Packed with fiber from brown rice and protein from soya chunks, it is an ideal dish for fitness enthusiasts or anyone looking for a nutritious meal. The pepper fry gives it a spicy kick and a delicious aroma.
Nutrition Facts
Per serving
Energy
259 kcal
Protein
17 g
Carbs
40 g
Fat
4 g
Fiber
9 g
Ingredients
Brown Rice (Raw)
0.25 cup (50g)
Soya chunks (Nutrela)
0.25 cup (50g)
Chopped Onion
0.5 medium cup (80g)
Garlic paste
1 tsp (5g)
Ginger Paste
1 tsp (5g)
Olive Oil
1 tsp (5g)
Soy sauce
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Cumin seeds
0.25 tsp (1.25g)
Green Bell pepper
1 cup, cubed (200g)
Instructions
Preparation
Soak the soya chunks in hot water for 10 minutes or until they soften. Squeeze out the excess water and set aside.
Cook the brown rice as per package instructions. (Usually, soak for 30 minutes, then cook in a 1:2.5 ratio of rice to water.)
Cooking Steps
Heat oil in a pan or wok on medium heat.
Add cumin seeds and let them splutter.
Add chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste and sauté for another 1-2 minutes until fragrant.
Toss in the cubed capsicum and sauté for 2-3 minutes. Keep the capsicum slightly crunchy.
Add the soaked and squeezed soya chunks to the pan. Stir well.
Sprinkle black pepper powder, soy sauce, and salt. Mix thoroughly to coat the soya chunks and vegetables with the spices.
Cook for 5-7 minutes on medium heat, stirring occasionally.
Serve the pepper fry over a bed of cooked brown rice. Garnish with fresh coriander leaves.