Method

First, prepare the rice for cooking. Begin by rinsing the rice to get rid of the excess starch until the water becomes clear. Leave the rice to soak in the water for 30 mins, rinse again and drain.
While the rice soaks prepare the BBQ pulled jackfruit. Coat a sharp knife with some oil and reapply as needed. Slice the jackfruit into large 1 ½ – 2 inch slices. This makes each section manageable to remove pods, seeds and leftover fibrous flesh and skin. For this recipe, you’ll be using the fruit pods, so set everything else to one side.
Thinly slice the onions and sauté them in a big pan for 2-3 minutes with a little oil. Add the jackfruit and the spices, stir well to coat all the jackfruit with the spices. Add the BBQ sauces and vegetable broth then stir again.
Simmer for 30 minutes stirring occasionally to make sure it’s not sticking to the pan. When the jackfruit has softened, you can pull it apart using 2 forks. For crispier jackfruit, bake in the oven for 20 minutes at 160c.
To cook 1 ½ cups of rice, add 3 cups of water in the saucepan and bring to a boil. As soon as it’s boiling, cover and leave to simmer until all the water absorbs. The rice is ready when all the water absorbs and it becomes fluffy.
While the rice and jackfruit are cooking, prep the vegetables by chopping them thinly. You can serve the vegetables raw for this rice bowl or steam/boil/fry them.
To assemble the bowl, start with a layer of rice, top with 1 cup of vegetables along with the jackfruit. Sprinkle with sesame seeds and coriander.
Finally, add a bit of oil to a frying pan and fry the egg for 2-3 minutes. Place atop of the veg and serve.

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