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sri-lankan

Green Jackfruit Pepper Fry with Red Rice

This stir-fried dish pairs red rice, dry with young green jackfruit, canned in brine, drained, coconut oil and onion, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced High satiety Heart friendly Vegetarian Vegan Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

12 g Protein
111 g Carbohydrates
18 g Fat
11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 94g red rice, dry 343 kcal
  • 244g young green jackfruit, canned in brine, drained 81 kcal
  • 16g coconut oil 141 kcal
  • 89g onion, thinly sliced 36 kcal
  • 9g garlic, minced 13 kcal
  • 2g curry leaves 1 kcal
  • 7g Sri Lankan roasted curry powder 21 kcal
  • 3g black pepper, ground 8 kcal
  • 1g turmeric powder 3 kcal
  • 17g lime juice 5 kcal
  • 2g salt 0 kcal

Cooking instructions

  1. red rice
    Rinse red rice and cook in lightly salted water until tender; keep warm.
  2. coconut oilonioncurry leaves
    Heat coconut oil in a pan over medium heat. Add curry leaves and sliced onion; saute until soft and lightly golden.
  3. garlicSri Lankan roasted curry powderblack pepperturmeric powdersalt
    Add minced garlic, black pepper, Sri Lankan roasted curry powder, turmeric, and salt; stir 30 seconds until fragrant.
  4. young green jackfruit
    Add drained young green jackfruit and a splash of water. Stir-fry 6-8 minutes, mashing a few pieces so it turns slightly shredded and dry-fried.
  5. red riceblack pepperlime juicesalt
    Finish with lime juice and adjust salt and pepper. Serve hot over the red rice.

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