Mexican Fennel Fry

  • Mexican Fennel Fry
  • Mexican Fennel Fry
  • Mexican Fennel Fry
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Rated 5 out of 5 based on 1 votes


  • 1/2 package x fry's "chicken style stripes" (available at coles + woolies)
  • 1 clove garlic (chopped)
  • 1/2 x onion, chopped
  • 1 x baby fennel - sliced
  • 1/2 x green capsicum - sliced
  • 2 cups cooked kidney beans
  • 1 cup corn kernels
  • 1 x red chilli - sliced
  • 1 x lime
  • 4 tspn sweet paprika powder
  • 2 tspn smoked paprika powder
  • 1/2 tspn chilli powder
  • 7-10 Tbls soy sauce
  • 1 splash sunflower oil
  • 1 splash olive oil
  • 1 cup brown rice
  • 1/2 cup black rice
  • 1 x veggie stock cube
  • 1 tspn roated garlic


Start with the rice. Soak in water before you cook it, that will shorten the cooking process. Soak for at least 1-2 hours. Then add into a pot with lots of water. Add half a vegan veggie stock cube, 2 tbsp of sweet paprika powder, 1 tsp roasted garlic and salt. Bring it to a boil and let it cook until done. When ready get rid of the liquid and dry the rice and return to the pot until needed.

Defrost the Fry’s stripes and marinate it with 2 tsp of sweet paprika powder, 1 tsp smoked paprika powder, 3 tbsp Soy Sauce and a little bit of olive Oil. Give it a rest of 30 min. Heat some Sunflower Oil into a frying pan and fry until crisp and golden brown.

Turn down the heat a bit and add the garlic and onion. Stir well together, fry for 2 min and add the chilli and capsicum. Fry for further 3 min — stir well.

Add the fennel with its greens and stir to combine …

… add the corn kernels and Kidney beans. Stir well and add the juice of half a fresh lime.

Add a good splash of Soy Sauce to give it more liquid — fry on high heat for 2 min again and turn off the heat! Give it a rest for 5 min and plate up with the rice and garnish with the other half of the fresh lime :-)

Serve with Guacamole and fresh bread and


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