WEEK 7 | MEAL 2: BABE ON A BUDGET TAKES THE WEEKLY SHOP 🛒🛒🩷🩷 MEAL 2: Fully Loaded Crispy Baked Rice & Chicken Salad 🍴 2-3 portions ⏰ 60 minutes (less if you use microwave rice divas) Store cupboard essentials: chilli oil or vegetable oil, salt & pepper Ingredients - 120/130g Basmati Rice (dried weight) - 2tbsp Soy Sauce - 2tbsp Chilli Oil or Vegetable Oil - 1-2tbsp Gochujang Paste - 2x Crispy Veggie Chicken Fillets - 120g Tenderstem Broccoli - 1 Cup of Frozen Peas - 1 Avocado - Half a Cucumber - Salt & Pepper - 2-3tbsp Spicy Mayo - Handful Crispy Onions IF PICKLING YOUR RED ONIONS: - 1 Red Onion - 1 Cup Hot/Boiling Water - 1/2 White Wine Vinegar - 1tbsp Sugar - 1.5tsp Salt To make... 🍚 Pop your rice onto cook if not using microwavable rice and preheat your oven to 200 degrees. 🍚 Once cooked, spread onto a baking tray and drizzle with soy sauce, chilli oil & gochujang paste. Mix well and pop into the oven for 30-40 minutes, depending on how crispy you’d like your rice to be! Give it a mix every 10 minutes to stop anything burning. 🍚 Whilst that cooks, pop your veggie chicken fillets into the oven & prep your veggies. 🍚 Add the veggies into a large salad bowl and add a splash of soy, chilli oil and a little salt & pepper. Give everything a good mix. 🍚 Add the diced up chicken fillets & your crispy rice - mix well and dress with spicy mayo, crispy red onions and pickled red onions. PICKLED RED ONIONS: 🧅 Finely slice one red onion. 🧅 Combine hot water, vinegar, salt & sugar - transfer into a jar and add your onions in. 🧅 Leave for around an hour until they’re ready & then pop the lid on and chuck them in the fridge. 🧅 As I did this the lazy way, I wouldn’t leave these longer than a week! I ate them in 2 days though so all good HAHA *BULKING OUT OR DOWN? This makes between 2/3 portions - can be easily bulked up with more rice! 🫙 I ate my leftovers cold and they were so GOOD. #babeonabudget #weeklyfoodshop #veggierecipes - @emsbalance