Vegan Caramelized Jackfruit Bowls with Rice

Ingredients

• 20 oz Young green jackfruit in brine
• 3 tablespoons Soy sauce
• 2 tablespoons Brown sugar
• 1 tablespoon Rice vinegar
• 2 cloves Garlic
• 1 tablespoon Vegetable oil
• 4 cups Cooked rice
• 1 cup Pickled carrots and daikon
• 1/4 cup Cilantro
• 1/4 cup Green onions

Instructions

1. 1Open the 20 oz can of young green jackfruit in brine. Drain the jackfruit and rinse it well under cool water. Use your fingers or a fork to shred the jackfruit into bite-sized pieces.
2. 2In a medium bowl, whisk together the 3 tablespoons of soy sauce, 2 tablespoons of brown sugar, 1 tablespoon of rice vinegar, and the 2 cloves of minced garlic until well combined.
3. 3Place a 12-inch skillet over medium heat. Add the 1 tablespoon of vegetable oil to the skillet and let it heat up for about 1 minute.
4. 4Add the shredded jackfruit to the heated skillet. Pour the prepared sauce mixture over the jackfruit. Cook, stirring the jackfruit and sauce occasionally, for 20 to 25 minutes. The jackfruit is done when it is caramelized, slightly sticky, and has a deep golden-brown color.
5. 5While the jackfruit is cooking, ensure your 4 cups of cooked rice are warm and ready to serve.
6. 6To serve, divide the 4 cups of cooked rice among four bowls. Spoon the caramelized jackfruit mixture over the rice in each bowl.
7. 7Garnish each bowl with the 1 cup of pickled carrots and daikon, 1/4 cup of fresh cilantro, and 1/4 cup of chopped green onions.

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