Asian-Style Lamb & Black Bean Rice Bowl
with Sesame Slaw & Fried Egg
We love concocting new and improved rice bowls that are sure to put a smile on your dial. Tonight's Asian lamb, bean and corn mixture pairs perfectly with garlicky rice and don't forget the fried egg for some extra protein and the slaw to cut through the richness!
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.
Ingredients
3 clove
garlic
1 packet
white rice
(May be present: Wheat, Gluten, Soy. )
1 tin
sweetcorn
1 packet
Pea Pods
1 packet
sweet black bean sauce
(Contains Sesame, Soy, Gluten, Wheat;)
1 packet
ginger paste
1 sachet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
lamb mince
1 packet
slaw mix
1 packet
baby spinach leaves
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
Not included in your delivery
olive oil
20 g
butter
1.25 cup
water (for the rice)
1.5 tbs
soy sauce
(Contains Gluten, Soy;)
1 tbs
water (for the sauce)
2
egg
(Contains Egg;)
Nutritional Values
Utensils
Instructions
• Finely chop garlic. Rinse and drain white rice. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt and bring to the boil. • Add rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, drain sweetcorn. • Trim and roughly chop pea pods. • In a small bowl, combine sweet black bean sauce, ginger paste, the soy sauce, water (for the sauce) and remaining garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, sprinkle mixed sesame seeds into the pan then crack over eggs. Cook until egg whites are firm and yolks are cooked to liking, 4-5 minutes. Transfer to a plate, season and cover to keep warm.
• Wipe out pan and return frying pan to high heat with a drizzle of olive oil. • Cook lamb mince and corn, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium and stir in sauce mixture, until bubbling, 1 minute. Season to taste.
TIP: For best results, drain the oil from the pan before cooking the sauce.
• Meanwhile, in a large bowl, combine slaw mix, baby spinach leaves, pea pods and sesame dressing. Season.
• Divide garlic rice between bowls. Top with Asian-style lamb & corn, sesame slaw and fried egg. Enjoy!