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filipino

Coconut Braised Jackfruit with Toasted Garlic Rice

This braised dish pairs young jackfruit, drained with coconut milk, white rice, cooked and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

10 g Protein
63 g Carbohydrates
41 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 171g young jackfruit, drained 56 kcal
  • 140g coconut milk 276 kcal
  • 132g white rice, cooked 172 kcal
  • 12g garlic, minced 18 kcal
  • 54g onion, chopped 22 kcal
  • 11g vegetable oil 97 kcal
  • 9g soy sauce 6 kcal
  • 8g cane vinegar 1 kcal
  • 1g salt 0 kcal
  • 1g ground black pepper 2 kcal

Cooking instructions

  1. young jackfruit
    Rinse and drain the young jackfruit well. Shred larger pieces slightly with a fork for a meatier texture.
  2. garliconionvegetable oil
    Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Saute onion and garlic for 2 minutes until fragrant.
  3. young jackfruitcoconut milksoy saucecane vinegar
    Add jackfruit and cook 2 minutes, stirring. Pour in coconut milk, soy sauce, and vinegar.
  4. young jackfruitsoy sauceground black pepper
    Simmer 12 to 15 minutes, stirring occasionally, until the sauce thickens and coats the jackfruit. Season with black pepper.
  5. white ricegarlicvegetable oilsalt
    In a separate pan, toast garlic in oil over medium heat until golden. Add cooked rice and salt; toss until hot and fragrant.
  6. young jackfruitcoconut milkwhite ricegarlic
    Serve the coconut-braised jackfruit over the toasted garlic rice.

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