From the sweet and savoury coating on the beef, to the loaded fried rice with an added depth of flavour from the bacon, this dish definitely rivals takeaway.
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diced bacon(May be present Soy)
microwavable basmati rice(ContainsSoy)
sesame seeds(ContainsSesameMay be present Soy, Tree Nuts, Gluten, Milk, Peanuts)
cornflour(May be present Soy, Tree Nuts, Gluten, Milk, Peanuts, Sesame)
soy sauce (for the rice)
soy sauce (for the chicken)(ContainsSoy, Gluten)
Roughly chop herbs. Finely chop carrot. Trim green beans and roughly chop. Finely chop garlic. Slice lemon into wedges.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add herbs, then crack egg into pan and scramble until cooked through, 1 minute. Season with salt and pepper. Transfer to a plate.
Return frying pan to high heat with a drizzle of olive oil. Cook diced bacon, carrot and green beans, breaking up bacon with a spoon, until golden, 5-7 minutes. Stir in microwaveable basmati rice, garlic and the soy sauce (for the rice). Cook until warmed through, 2-3 minutes. Remove from heat. Return scrambled egg to pan, tossing to combine. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
In a small bowl, combine the honey, soy sauce (for the chicken), sesame seeds and juice from the lemon wedges. In a medium bowl combine cornflour and a generous pinch of salt and pepper. Add beef strips, tossing to coat.
Wipe out frying pan and return to high heat with a generous drizzle of olive oil. When oil is hot, dust off any excess flour from beef. Cook beef in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. Return all beef to pan. Add sauce mixture and cook, tossing, until coated and heated through, 1-2 minutes.
Divide bacon, egg and veggie fried rice between bowls. Top with sticky sesame lemon chicken. Spoon over sauce from pan to serve.