Enjoy the authentic exotic flavor of the Ermes rice poke bowl: chicken, mango and edamame in a symphony of freshness and Italian tradition. Find out more!
Cook the rice in plenty of salted water, drain al dente and let cool. Meanwhile, cut the chicken breast into cubes and thaw the edamame.
In a non-stick pan, pour a tablespoon of extra virgin olive oil, the chicken, paprika and lemon juice, and sauté the meat for a few minutes over high heat.
Then lower the heat and add 4-5 tablespoons of water and let cook for about ten minutes until the meat is well cooked.
Finally, raise the heat again and add the soy sauce, sugar and salt, and finish cooking for a couple of minutes. Wash and cut the cucumber into strips and the mango into cubes.
Bowl
In the refrigerator for a maximum of 24 hours.
Italia
| Energy (kcal) | 125.88 |
| Carbohydrates (g) | 14.62 |
| of which Sugars (g) | 5.91 |
| Fat (g) | 4.99 |
| of which Saturates (g) | 1.24 |
| Protein (g) | 5.92 |
| Fiber (g) | 1.65 |
| Sale (g) | 0.16 |
