Fried Rice
with Honey-Soy Ginger Beef
There are few things as easily assembled and uniquely satisfying as fried rice. We’re taking it back to basics with this traditional dish and topping it off with perfectly flavoursome marinated beef.
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
1 packet
jasmine rice
1 knob
ginger
1 clove
garlic
1 cob
corn
1
carrot
1 bunch
spring onions
½ bunch
coriander
1 steak
beef rump
Not included in your delivery
3 cup
water
1.5 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
1 tbs
honey
olive oil
1
egg
(Contains Egg;)
½ tsp
sesame oil
(Contains Sesame;)
Nutritional Values
Utensils
Instructions
Peel and finely grate the ginger and garlic. Slice the beef rump into 2 cm cubes. Slice the kernels off the corn cob. TIP: Do this over a large bowl to stop the corn flying everywhere! Finely dice the carrot (unpeeled). Finely slice the spring onion. Finley chop the coriander leaves (reserve a few leaves for garnish).
Rinse the Jasmine rice well. Bring the rice and the water (for the rice) to the boil in a medium saucepan over a high heat. Reduce the heat to medium and simmer, uncovered, for 11-12 minutes, or until the rice is soft. Drain, spread over a large tray or plate and transfer to the fridge to cool. TIP: The trick to making the perfect fried rice is cooling the rice before you fry it.
While the rice is cooking, combine the ginger, 1/2 of the garlic, 2/3 of the soy sauce, the honey and olive oil (1 tbs for 2 people/ 2 tbs for 4 people) in a medium bowl. Season with a pinch of salt and pepper and add the beef rump cubes. Mix well and set aside to marinate.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the corn kernels, carrot and spring onion and cook for 5 minutes, or until softened. Add the remaining garlic, coriander and the cooled rice. Push the rice to the side of the frying pan and add a drizzle of olive oil. Crack in the egg and allow to set for 30 seconds, then scramble the egg with a wooden spoon and stir through the rice. Add the sesame oil (if using) and the remaining soy sauce and mix through. Transfer to the same large bowl used in step 1.
Heat the same frying pan over a high heat, add the beef rump cubes and cook for 2 minutes until just cooked through.
Divide the fried rice between bowls and top with the honey-soy ginger beef. Sprinkle over the remaining coriander.
