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Asian Chicken & Veggie Fried Rice
Asian Chicken & Veggie Fried Rice

Asian Chicken & Veggie Fried Rice

with Sesame Crusted Egg

This takeaway fave is truly the talk of the town as you'll get all of the much-loved veggie fried rice flavours in a meal that is whipped up in the comfort of your home. Topped off with a perfect fried egg and you'll be experiencing sweet, savoury and salty flavours all in one go!

Tags:
Kid Friendly
Allergens:
Sesame
Gluten
Soy
Wheat
Molluscs
Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat.)

1 sachet

Mixed Sesame Seeds

(Contains: Sesame; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Walnut.)

1 packet

Soy Sauce Mix

(Contains: Gluten, Soy, Wheat;)

1 packet

Green Beans

330 g

Chicken Thigh

2

Garlic

1 packet

Oyster Sauce

(Contains: Gluten, Wheat, Molluscs;)

1

Capsicum

1

Zucchini

1 sachet

Asian BBQ Seasoning

(Contains: Gluten, Soy, Wheat;)

Not included in your delivery

1 tsp

brown sugar

2 piece

egg

(Contains: Eggs;)

1 drizzle

olive oil

Nutritional Values

Calories731 kcal
Energy (kJ)3060 kJ
Fat23 g
of which saturates4.3 g
Carbohydrate80.8 g
of which sugars18.3 g
Dietary Fibre9.3 g
Protein48.7 g
Sodium2310 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Medium Pan

Cooking Steps

Cook the rice
1

• Boil the kettle. Half-fill a medium saucepan with the boiling water.
• Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.

Cook the veggies
2

• Meanwhile, cut capsicum into bite-sized chunks.
• Thinly slice zucchini into half-moons.
• Trim and roughly chop green beans. Finely chop garlic. Cut chicken thigh into 2cm chunks.
• In a small bowl, combine oyster sauce, soy sauce mix and the brown sugar.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook capsicum, zucchini and green beans, until tender, 5-6 minutes. Transfer to a bowl.

Cook the chicken
3

• Return frying pan to high heat with a drizzle of olive oil.
• When oil is hot, cook chicken, tossing, until browned, 5-6 minutes.
• Reduce heat to medium then add garlic and Asian BBQ seasoning and cook, until fragrant, 1 minute.

Bring it all together
4

• To frying pan, add cooked rice, veggies and oyster sauce mixture, tossing until well combined, 1 minute.
• Divide between serving bowls and cover to keep warm.

Fry the eggs
5

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
• When oil is hot, sprinkle over mixed sesame seeds then crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to liking, 4-5 minutes.

Finish & serve
6

• Top Asian chicken and veggie fried rice with sesame fried egg to serve. Enjoy!

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