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Chinese Ginger Beef Fried Rice

Chinese Ginger Beef Fried Rice

with Rainbow Veg

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Eating the rainbow is easy when you pack it all into a flavourful fried rice. This family favourite uses a clever method – you add the cooked rice to the egg and scramble it all together. It’s a Cantonese-style technique and you’ll quickly understand why – it saves time and spreads the egg evenly through the dish for a perfectly balanced bite!

Allergens:GlutenSoyMolluscsEggs

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

2 clove

garlic

1 knob

ginger

1 packet

beef mince

1 pinch

chilli flakes

1 unit

carrot

1 unit

capsicum

1 bunch

spring onion

1 bunch

Asian greens

1 unit

cos lettuce

1 bunch

coriander

1 packet

crispy shallots

1 tub

sweet chilli sauce

Not included in your delivery

olive oil

2.5 cup

water

4 tsp

soy sauce

(ContainsGluten, Soy)

2.5 tbs

oyster sauce

(ContainsMolluscs)

1 tsp

sugar

2 unit

eggs

(ContainsEggs)

1 tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4170 kJ
Fat30.9 g
of which saturates12.1 g
Carbohydrate95.3 g
of which sugars29.2 g
Dietary Fibre0 g
Protein79.5 g
Cholesterol0 mg
Sodium2740 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Grater
Medium Bowl
Chopping board
Knife
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, bring the water and the jasmine rice to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, stirring occasionally, for 10 minutes, or until the rice is almost tender (the rice will continue cooking in the pan in step 5). Set aside uncovered.

2

While the rice is cooking, finely grate the garlic (or use a garlic press). Finely grate the ginger. In a medium bowl, combine the beef mince, garlic, ginger, chilli flakes (if using), soy sauce, oyster sauce and the sugar. Set aside.

3

Cut the carrot (unpeeled) into thin half-moons. Thinly slice the red capsicum. Thinly slice the spring onion. Roughly chop the Asian greens. Shred the cos lettuce. Roughly chop the coriander.

4

Heat a drizzle of olive oil in a large frying pan or wok over high heat. Once hot, add the carrot and the red capsicum and cook, stirring, for 2-3 minutes or until slightly softened. Add the Asian greens and cook for a further 30 seconds, or until wilted and tender. Transfer to a medium bowl and return the pan to high heat with a drizzle of olive oil. Once hot, add the beef mince and cook, breaking up with a wooden spoon, for 3-4 minutes, or until browned. Transfer to the bowl with the vegetables.

5

Return the pan to a high heat with a drizzle of olive oil. Crack the eggs into the pan and add the cooked rice on top. Cook, stirring continuously, for 2 minutes or until well combined. Add the salt cos lettuce and spring onion and cook, stirring for 1-2 minutes, or until the lettuce softens and wilts. TIP: If you don't like the texture of wilted lettuce, add it just before serving so it retains some crunch! Add the beef and cooked vegetables and toss until heated through.

6

Divide the fried rice between plates. Top with the crispy shallots, coriander and drizzle the adult portions with the sweet chilli sauce.

TIP: For kids, follow our serving suggestion in the main photo!