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Asian Chicken & Veggie Fried Rice
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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:
Egg
Gluten
Mollusc
Wheat
Soja
Sesamzaad

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

Basmati Rice

1

Capsicum

1

Zucchini

1

Green Beans

2

Garlic

1

Chicken Thigh

1

Oyster Sauce

1

Soy Sauce Mix

1

Asian BBQ Seasoning

1

Mixed Sesame Seeds

Not included in your delivery

olive oil

brown sugar

eggs

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Nutritional Values

Energy (kJ)2894 kJ
Calories692 kcal
Fat18.8 g
of which saturates5.1 g
Carbohydrate79.9 g
of which sugars17.3 g
Dietary Fibre8.9 g
Protein48.8 g
Sodium2386 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

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.

2

• Meanwhile, cut capsicum into bite-sized chunks. • Thinly slice zucchini into half-moons. • Trim and roughly chop green beans. Finely chop garlic. • 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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.

3

• Return frying pan to high heat with a drizzle of olive oil. • Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium then add garlic and Asian BBQ seasoning and cook, until fragrant, 1 minute. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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.

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.

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.

6

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

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