Perfect Fried Rice
After mastering our Perfect Fried Rice packed with fresh veggies, your local Chinese take-away option will pale in comparison! Full of the authentic flavours of lemongrass, ginger, garlic, and chilli, teamed with lovely fresh vegetables and eggs to make it super special and satisfying.
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
100 g
rice
1
carrot
1
zucchini
200 g
button mushrooms
1 bunch
coriander
1 knob
ginger
2 clove
garlic
5 cm
lemongrass
1
long red chilli
1 bunch
spring onions
Not included in your delivery
2
eggs
(Contains Egg;)
1 cup
water
2 tsp
vegetable oil
½ tsp
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Instructions
To prepare the ingredients, peel and finely dice the carrot and finely dice the zucchini. Coarsely chop the mushrooms, and coriander stalks (leaves reserved). Peel and grate the ginger, and peel and crush the garlic. Finely slice the lemongrass, chilli, and spring onions. Lightly whisk the eggs.
Place the rice into a sieve and rinse it with cold tap water. The water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Place the rice and water in a medium saucepan. Cover the saucepan with a lid and cook for 10-12 minutes or until soft. Set aside.
Heat the vegetable oil in a wok over a high heat. Add the carrot, zucchini, and mushrooms. Stir fry for 2-3 minutes, or until vegetables are just tender. Add the coriander stalks, ginger, garlic, lemongrass and chilli. Stir fry for 1 minute or until fragrant. Add the soy sauce and continue stir-frying for 1 minute. Add the cooked rice and stir to combine. Create a well in the centre of the pan and pour in the egg. Allow to cook for 15-30 seconds then stir the egg through the rice mixture
To serve, divide the fried rice between bowls and top with the spring onions and coriander leaves.
