1
Cook the rice according to the instructions on the package.
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Get all the vegetables ready to eat.
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Put a little oil on a pan, heat up and pour the drained chickpeas onto the pan.
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Season with chilli seasoning and roast until the chickpeas ‘crack’.
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Stir soy, chilli sauce and sugar into a marinade. Heat a little oil in a pan to medium heat.
1
Break MATR into small pieces. Add MATR to the pan and let the pieces get a little color. Shake the pan regularly.
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Add the marinade, let it boil and caramelize without burning.
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Divide the rice into four bowls and place a portion of MATR in the middle.
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Distribute vegetables and legumes around the MATR.
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Top with coriander and sesame seeds.
1
Serve with sriracha mayo if desired
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You can pickle your red onions yourself by boiling a dl of vinegar and a dl of sugar with some peppercorns, chilli or fennel seeds, and pouring over thinly sliced red onions. Leave to soak for at least an hour.