AIR-FRIED STICKY RICE FEATURING SEITAN

SERVES 4 PORTIONS

2 cups jasmine rice

1⁄2 cup soy sauce or gluten-free tamari

4 tbsp maple syrup

4 cloves garlic, finely chopped

2 tsp Chinese five spice

1⁄2 tsp ground ginger

4 tbsp white wine or rice vinegar

1 pound cremini mushrooms, wiped clean, or any large mushrooms cut in half

1 cup Pressure Cooker Thai Nuggets

1⁄2 cup frozen peas

NUTRITIONAL VALUES

Calories: 504kcal
Fat: 3.1g (0.4g S.Fat)
Carbs: 100g
Protein: 15.3g
Sugar: 15g
Sodium: 1858mg

METHOD

In a large saucepan, combine the rice and 2 cups of water. Bring to a boil, covered. Reduce the heat to medium and cook for 20 minutes, or until the water has been absorbed.

If your air fryer does not already have a built-in insert, add one now.

Set aside the soy sauce, maple syrup, garlic, Chinese five spice, ginger, and white wine in a small bowl.

Put the mushrooms in the air fryer to cook. If you have the option, set your thermostat to 350°F (180°C). Otherwise, simply turn it on—my air fryer temperature is pre-programmed and always cooks at 338°F. Cooking time is 10 minutes. Add the seitan nuggets to the air fryer. Stir if your air fryer does not have a built-in self-stirrer. Over the top, pour the liquid mixture and peas. Cook for 5 minutes, stirring occasionally.

Stir in the rice thoroughly. 2 minutes on high heat Serve.

RECIPE NOTES

If you don't have an air fryer, this dish can be made in a skillet. Set aside the cooked jasmine rice. Set aside the next six ingredients after mixing them together. In a large skillet, heat 1 tablespoon of oil. Cook for 10 minutes over medium-high heat with the mushrooms. Over the mushrooms, pour the liquid mixture. Cook for 5 minutes more after adding the peas and seitan nuggets. Stir in the cooked rice and heat through.