BBQ Jackfruit Sandwich White Rice (Printable Version)
Smoky BBQ jackfruit, soft white rice, and toasted buns create a hearty, satisfying plant-based meal with fresh flavor.
# What You'll Need:
→ BBQ Jackfruit
01 -
2 cans (400 g each) young green jackfruit in brine, drained and rinsed
02 -
1 tablespoon olive oil
03 -
1/2 small onion, finely chopped
04 -
2 cloves garlic, minced
05 -
1/2 teaspoon smoked paprika
06 -
1/2 teaspoon ground cumin
07 -
1/2 teaspoon chili powder
08 -
180 ml smoky BBQ sauce, plus extra for serving
09 -
Salt and ground black pepper, to taste
→ Rice and Garnish
10 -
200 g white rice (long-grain or jasmine)
11 -
480 ml water
12 -
Salt, to taste
13 -
2 tablespoons fresh parsley or cilantro, chopped
14 -
Lemon wedges, for garnish
→ For Serving
15 -
Sandwich buns or rolls, lightly toasted
16 -
Optional: pickled onions or coleslaw
# Steps To Follow:
01 -
Shred drained jackfruit pieces with hands or forks. Heat olive oil in a skillet over medium heat; sauté onion until softened. Add minced garlic, smoked paprika, cumin, and chili powder; stir for 30 seconds until aromatic.
02 -
Add shredded jackfruit and sauté for 5 to 7 minutes until lightly browned. Pour in BBQ sauce and cook for 10 to 15 minutes, stirring occasionally, until mixture is thick and caramelised. Season with salt and pepper to taste.
03 -
Bring water and a pinch of salt to a boil in a saucepan. Add rice, reduce heat to low, cover, and simmer for 15 minutes until tender and fluffy. Fluff with a fork and set aside.
04 -
Spoon steamed rice onto one side of a clean white bowl. Arrange BBQ jackfruit beside the rice. Garnish rice with chopped parsley or cilantro and add lemon wedges for brightness.
05 -
Pile BBQ jackfruit onto toasted buns and serve with rice on the side. Add pickled onions or coleslaw if desired.
# Notes and Tips:
01 -
For best flavor, allow the jackfruit to simmer until sticky and well-caramelised before serving.
02 -
Use lemon wedges to enhance the freshness of the dish.