Jerk Style Fry’s Nuggets, Rice and Beans and Fresh Mango Salad

Jerk Style Fry’s Nuggets, Rice and Beans and Fresh Mango Salad

This vibrantly spiced protein-packed dish is a fiesta for the taste buds!

Got a box of Fry’s Jerk Style Nuggets in your freezer waiting to be eaten? Serve them in style on a bed of rice and beans with a fresh and sweet mango salad that pairs perfectly with the heat from the nuggets.

Total Time: 35 minutes

Servings: 4

Total Time: 35 minutes

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • 0.25 0.25 pack Fry’s Chicken-Style Nuggets (380g)
  • 0.5 0.5 Tbsp vegetable oil
  • 0.25 0.25 red pepper, half thinly sliced, half diced
  • 0.25 0.25 bay leaf
  • 0.25 0.25 tin kidney beans, drained and rinsed (400g)
  • 0.5 0.5 packs packs pre-cooked rice (500g total)
  • 2.5 2.5 g fresh thyme
  • 0.25 0.25 ripe mango, peeled and sliced into thin strips
  • 25 25 g red cabbage, finely sliced
  • 37.5 37.5 g baby spinach, washed
  • 0.5 0.5 limes (juiced)
  • Salt and pepper to taste
  • Jerk Sauce
  • 0.25 0.25 bunch (100g) spring onions, roughly chopped
  • 0.25 0.25 scotch bonnet chilli
  • 1 1 garlic cloves
  • 2.5 2.5 g fresh ginger peeled and finely chopped
  • 2.5 2.5 g fresh thyme
  • 0.75 0.75 Tbsp white wine vinegar
  • 1 1 Tbsp tamari or soy sauce
  • 0.25 0.25 Tbsp ground allspice
  • 0.5 0.5 Tbsp agave nectar
  • 0.5 0.5 Tbsp olive oil
  • Salt and pepper

Method

  1. Preheat the oven to 180C/160ºC fan/ Gas Mark 4.
  2. Arrange the Fry’s Chicken-Style Nuggets on a baking tray and cook for 15 minutes.
  3. To make the jerk sauce, combine all ingredients in a food processor and blend until smooth. Set aside.
  4. Place a large pan on the hob over a medium-high heat. Add the vegetable oil. Once hot, add the diced red pepper, bay leaf and kidney beans. Cook for 3-4 minutes or until the pepper begins to soften.
  5. Add the coconut cream, rice and a pinch of salt and pepper to the pan, and stir well to combine. Turn off the heat.
  6. To make the salad, put the red cabbage, sliced red pepper, mango, baby spinach and lime juice into a large bowl. Mix to combine, then set aside.
  7. Toss the cooked nuggets in 3-4 tbsp of the jerk sauce to thoroughly coat.
  8. To serve, divide the rice and salad between four plates and top each with 5 jerk-covered Fry’s Chicken-Style nuggets. Garnish with a sprinkle of fresh thyme.

Written by

Fry Family Food Co

www.fryfamilyfood.com/uk/

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