Fried rice is one of our year-round favourites, and this is one of our best flavour combinations ever. Not only does it taste great, but it’s a real feast of textures, too – from succulent chicken to crunchy roasted cashews.
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.
2 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
3 clove
garlic
2 unit
carrots
1 packet
bacon
1 packet
chicken thigh
1 bunch
Asian greens
1 bunch
spring onions
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
2 unit
lime
1 sachet
tomato paste
1 unit
long red chilli
1 tin
sweetcorn
2.5 cup
water
2 tsp
sesame oil (optional)
(Contains Sesame;)
olive oil
2 unit
egg
(Contains Egg;)
2 tsp
brown sugar (or honey)
â…“ cup
soy sauce
(Contains Gluten, Soy;)
½ tsp
salt
In a medium saucepan, bring the water, salt and jasmine rice to the boil over a high heat. Reduce the heat to medium and simmer, stirring occasionally, for 10 minutes, or until the rice is almost tender. Drain and set aside, uncovered. TIP: The rice will continue cooking in step 4.
While the rice is cooking, finely chop the carrot (unpeeled). TIP: You can grate the carrot if you'd prefer! Finely chop the garlic (or use a garlic press). Roughly chop the Asian greens. Cut the bacon into 1cm cubes. Cut the chicken thigh into 1cm cubes. Drain the sweetcorn.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the bacon and chicken and cook, tossing occasionally, for 5 minutes, or until browned. Add the carrot and corn and cook for 3-4 minutes, or until softened. Add a drizzle more olive oil, the garlic and tomato paste and cook for 1 minute, or until fragrant. Add the Asian greens and stir through until slightly wilted.
Push the meat and veggies to one side of the pan and crack the eggs into the other side. Let the egg set for 30 seconds, then scramble with a wooden spoon and stir through the meat and veg. Add the cooked rice, soy sauce, brown sugar and sesame oil (if using). Stir to combine. Season to taste with salt and pepper and remove from the heat.
Thinly slice the spring onion (green and white parts). Thinly slice the long red chilli (if using). Slice the lime into wedges. Add the spring onion and 1/2 of the long red chilli to the fried rice and stir through. TIP: Some like it hot but if you don't just hold back on the chilli. Squeeze in the juice from 1/2 the lime wedges.
Divide the chicken, bacon and veggie fried rice between bowls. Sprinkle the adult portions with the roasted cashews and the remaining long red chilli (if using). Serve the remaining lime wedges on the side.
TIP: For kids, see our serving suggestion in the main image