Korean Ssamjang Veggie Fried Rice

Name: Korean Ssamjang Veggie Fried Rice with Mayonnaise
Total time: 35 min
Yield: 2
Cuisine: Korean
Ingredients: olive oil; 2 clove garlic; 1 packet button mushrooms; 1 bunch spring onion; ½ tin sweetcorn; ½ lemon; 1 drizzle sesame oil; 1 packet Microwavable Basmati Rice; 1 packet Ssamjang Paste; 2 tbs soy sauce; 2 egg; 1 pinch chilli flakes; 1 pinch Crispy Shallots; 1 packet mayonnaise; 1 carrot; 1 head Asian Greens; 1 pinch brown sugar

with Mayonnaise

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We're channelling Korean flavours in this combination veggie fried rice. Sautéed sesame greens adds subtle nuttiness and ssamjang paste provides the perfect amount of umami that play so well with everyone's finishing favourites... crispy shallots and a perfectly fried egg!

This recipe is under 650kcal per serving

Tags:

Veggie

•Calorie Smart

Allergens:

Sesame

•Soy

•Gluten

•Eggs

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

button mushrooms

1 bunch

spring onion

½ tin

sweetcorn

lemon

1 packet

Microwavable Basmati Rice

1 packet

Ssamjang Paste

(Contains: Sesame, Soy; )

1 pinch

chilli flakes

1 pinch

Crispy Shallots

1 packet

mayonnaise

(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy. )

carrot

1 head

Asian Greens

Not included in your delivery

olive oil

1 drizzle

sesame oil

(Contains: Sesame; )

2 tbs

soy sauce

(Contains: Soy, Gluten; )

egg

(Contains: Eggs; )

1 pinch

brown sugar

Nutrition Values

/ per serving

Energy (kJ)2646 kJ

Fat28.7 g

of which saturates6.1 g

Carbohydrate61.5 g

of which sugars14.1 g

Protein20.5 g

Sodium1325 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

Finely chop the garlic. Thinly slice the carrot into half-moons. Thinly slice the button mushrooms and spring onion. Roughly chop the Asian greens. Drain the sweetcorn (see ingredients). Cut the lemon into wedges.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the Asian greens, stirring, until wilted, 2-3 minutes. Add a drizzle of sesame oil and season. Transfer to a bowl and cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the sliced mushrooms and carrot until softened, 4-5 minutes. Add the sweetcorn (see ingredients) and cook until softened, 2-3 minutes. Meanwhile, heat the microwavable basmati rice in the microwave until steaming, 2-3 minutes.

Add the garlic and spring onion to the frying pan with the veggies and cook, stirring, 1 minute. Add the ssamjang paste, soy sauce, a drizzle of sesame oil, a squeeze of lemon juice and a pinch of brown sugar and cook until reduced slightly, 30 seconds. Add the heated microwavable rice and cook, stirring, until well combined, 1-2 minutes. Transfer to the serving bowls.

Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Crack the eggs into the pan. Cook until the egg whites are firm and the yolks are cooked to your liking, 4-5 minutes.

TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.

Top the bowls of fried rice with a fried egg and the sesame greens. Sprinkle with a pinch of chilli flakes (if using) and the crispy shallots. Dollop over the mayonnaise. Serve with any remaining lemon wedges.