Category, DifficultyBeginner
Prep Time15 minsCook Time20 minsTotal Time35 minsYields4 Servings

Ingredients:
 2 tbsp vegetable oil
 1 red pepper, half thinly sliced, half diced
 1 bay leaf
 1 tin (400g) kidney beans, drained and rinsed
 1 small tin (160ml) coconut cream
 2 packs pre-cooked rice (500g total)
 10 g fresh thyme
 1 ripe mango, peeled and sliced into thin strips
 100 g red cabbage, finely sliced
 150 g baby spinach, washed
 Juice of 2 limes
 Salt and pepper to taste
Jerk Sauce:
 1 bunch (100g) spring onions, roughly chopped
 1 scotch bonnet chilli
 4 garlic cloves
 10 g fresh ginger peeled and finely chopped
 10 g fresh thyme
 3 tbsp white wine vinegar
 4 tbsp tamari or soy sauce
 1 tbsp ground allspice
 2 tbsp agave nectar
 2 tbsp olive oil
 Salt and pepper

Method

1

Preheat the oven to 180C/160ºC fan/ Gas 4.

2

Arrange the Fry’s Chicken-Style Nuggets on a baking tray and cook for 15 minutes or until golden.

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.

Ingredients

Ingredients:
 2 tbsp vegetable oil
 1 red pepper, half thinly sliced, half diced
 1 bay leaf
 1 tin (400g) kidney beans, drained and rinsed
 1 small tin (160ml) coconut cream
 2 packs pre-cooked rice (500g total)
 10 g fresh thyme
 1 ripe mango, peeled and sliced into thin strips
 100 g red cabbage, finely sliced
 150 g baby spinach, washed
 Juice of 2 limes
 Salt and pepper to taste
Jerk Sauce:
 1 bunch (100g) spring onions, roughly chopped
 1 scotch bonnet chilli
 4 garlic cloves
 10 g fresh ginger peeled and finely chopped
 10 g fresh thyme
 3 tbsp white wine vinegar
 4 tbsp tamari or soy sauce
 1 tbsp ground allspice
 2 tbsp agave nectar
 2 tbsp olive oil
 Salt and pepper

Directions

1

Preheat the oven to 180C/160ºC fan/ Gas 4.

2

Arrange the Fry’s Chicken-Style Nuggets on a baking tray and cook for 15 minutes or until golden.

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.

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

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General Enquiries

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Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

How can we help you?

General Enquiries

Export Enquiries

export@frygroup.co.za