HUNT4SHREDZ VIRAL RICE

Lunch/Dinner

Prep

15 Mins

Cook

30 Mins

Serves

Macros per serving

Calories

254

Protein

Carbs

31g

Fat

10g

Ingredients

instructions. garlic bulb and shallot until they are soft and caramelized. (Roughly 35-40 min) Once roasted, squeeze the garlic cloves out of the skin and finely chop the shallot. the roasted garlic, roasted shallot, salt, and pepper to taste. over medium heat. Add basil, oregano, thyme, coriander, and cumin. Stir for about a minute until fragrant. Allow the mixture to simmer for 2-3 minutes. bowl and toss until well combined. with extra cilantro or lime wedges if desired.
1 cup (200g) uncooked jasmine rice
1 whole (50g) garlic bulb, roasted 1 whole (30g) shallot, roasted Salt & pepper, to taste
1 tbsp (14 grams) Olive oil
1/4 cup (8 grams) chopped cilantro
1/2 lime (30 grams) juice squeezed out
2 tbsp (30 grams) soy sauce
1/4 cup (60 grams) chicken broth 1/2 tsp (1 grams) basil
1/2 tsp (1 gram) oregano
1/2 tsp (1 gram) thyme
1/2 tsp (1 gram) coriander
1/2 tsp (1 gram) cumin
1/2 Avocado (100 grams)

9 steps

1Cook 1 cup of jasmine rice according to package instructions.
2Preheat the oven to 400°F (200°C). Roast the whole garlic bulb and shallot until they are soft and caramelized. (Roughly 35-40 min) Once roasted, squeeze the garlic cloves out of the skin and finely chop the shallot.
3In a large mixing bowl, combine the cooked rice with the roasted garlic, roasted shallot, salt, and pepper to taste.
4In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add basil, oregano, thyme, coriander, and cumin. Stir for about a minute until fragrant.
5Pour in the chicken broth, soy sauce, and lime juice. Allow the mixture to simmer for 2-3 minutes.
6Pour the sauce over the rice mixture in the large bowl and toss until well combined.
7Gently fold in the chopped cilantro.
8Slice the avocado and add it to the rice mixture.
9Serve the Hunt4shredz Viral Rice in bowls, garnishing with extra cilantro or lime wedges if desired. 1 cup (200g) uncooked jasmine rice 1 whole (50g) garlic bulb, roasted 1 whole (30g) shallot, roasted Salt & pepper, to taste 1 tbsp (14 grams) Olive oil 1/4 cup (8 grams) chopped cilantro 1/2 lime (30 grams) juice squeezed out 2 tbsp (30 grams) soy sauce 1/4 cup (60 grams) chicken broth 1/2 tsp (1 grams) basil 1/2 tsp (1 gram) oregano 1/2 tsp (1 gram) thyme 1/2 tsp (1 gram) coriander 1/2 tsp (1 gram) cumin 1/2 Avocado (100 grams)