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Perfect Fried Rice

Perfect Fried Rice

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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.

Tags:Under 30 MinutesVeggie
Allergens:EggSoyGluten

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 Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

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

(ContainsEgg)

1 cup

water

2 tsp

vegetable oil

½ tsp

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1190 kJ
Fat12.2 g
of which saturates2.6 g
Carbohydrate23.6 g
of which sugars7.5 g
Dietary Fibre0 g
Protein15.7 g
Sodium261 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Pot
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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

4

To serve, divide the fried rice between bowls and top with the spring onions and coriander leaves.