Savoury Plant-Based Protein Shred Bowls
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Savoury Plant-Based Protein Shred Bowls

Savoury Plant-Based Protein Shred Bowls

with Ginger-Garlic Rice and Veggies

Oyster sauce and sweet chili sauce combine to add a flavourful kick to these bountiful protein shred bowls. Taking a pic for the 'gram'? #putaneggonit!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time6 minutes


serving amount

200 g

Plant-Based Protein Shreds

¾ cup

Jasmine Rice

1 piece

Sweet Bell Pepper

56 g

Snow Peas, trimmed

1 piece

Green Onion

2 tbsp

Ginger-Garlic Puree

(May contain Soy, Sulphites, Milk)

2 tbsp

Sweet Chili Sauce

(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)

¼ cup

Vegetarian Oyster Sauce

(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)

2 tbsp

Spicy Mayo

(Contains Mustard, Egg May contain Sulphites, Wheat, Crustaceans, Fish, Milk, Sesame, Soy)

Not included in your delivery

1 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories790 kcal
Fat36 g
Saturated Fat4 g
Carbohydrate96 g
Sugar21 g
Dietary Fiber4 g
Protein24 g
Cholesterol10 mg
Sodium2710 mg
Trans Fat0.1 g
Potassium350 mg
Calcium75 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Medium Bowl
Large Non-Stick Pan


Cook rice
  • Using a strainer, rinse rice until water runs clear.
  • Once boiling, add rice and half the ginger-garlic puree to the pot. Stir to combine.
  • Reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
  • Remove from heat. Set aside, still covered.

  • Meanwhile, core, then cut pepper into 1/2-inch pieces.
  • Trim snow peas.
  • Thinly slice green onion.
  • Combine oyster sauce, sweet chili sauce, remaining ginger-garlic puree and 1/4 cup (1/3 cup) water in a medium bowl.
Cook veggies
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then snow peas and peppers. Cook, stirring occasionally, until veggies are tender-crisp, 4-5 min.
  • Remove from heat, then season veggies with salt and pepper, to taste.
  • Transfer to a plate, then cover to keep warm.
Cook protein shreds
  • Heat the same pan over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook, tossing occasionally until cooked through, 6-8 min.**
  • Reduce heat to medium, then add oyster sauce mixture. Cook, stirring often, until heated through, 1-2 min.
  • Season with pepper, to taste.
Finish and serve
  • Fluff rice with a fork, then stir in half the green onions.
  • Divide ginger-garlic rice between bowls. Top with veggies, protein shreds and fried eggs, if using.
  • Top with spicy mayo and remaining green onions.
Got eggs? (optional)
  • If desired, while protein shreds cook, heat a medium non-stick pan over medium-low heat.
  • When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
  • Crack in 2 eggs (4 eggs for 4 ppl). Season with salt and pepper.
  • Pan-fry, covered, until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny.)
Modularity step (under step 4)

If you've opted to get protein shreds, cook and plate it the same way as the recipe instructs you to cook and plate the beef, tossing occasionally until cooked through, 6-8 min.** Disregard instructions to drain excess fat.


If you've received broccoli, cut into bite-sized pieces. Continue to follow the recipe as instructed, subbing broccoli in for the swapped veg. Then, increase pan-fry cook time to 5-6 min to ensure a tender-crisp bite.