Sticky Roast Cauliflower & Veggie Fried Rice

Name: Sticky Roast Cauliflower & Veggie Fried Rice with Spring Onion & Sesame Seeds
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: sachet Mixed Sesame Seeds; 1 tin Sweetcorn; 1 packet Green beans; 1 packet Garlic Paste; 1 packet Basmati Rice; 1 Spring Onion; 1 sachet Sesame Seeds; 1 packet Sweet Chilli Sauce; 1 Carrot; 1 Cauliflower; 1 packet Soy Sauce Mix; 1 packet Sweet Soy Seasoning

with Spring Onion & Sesame Seeds

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Indulge in a symphony of flavors with our sticky roast cauliflower and veggie fried rice. Cauliflower is glazed in a sweet chilli sauce and paired with a veggie-filled and flavourful fried rice for a satisfying and wholesome dining experience.

This recipe is under 650kcal per serving.

Tags:

Vegetarian

Allergens:

Sesame

•Wheat

•Gluten

•Soy

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

sachet

Mixed Sesame Seeds

(Contains: Sesame; May be present: Soy. )

1 tin

Sweetcorn

1 packet

Green beans

1 packet

Garlic Paste

(May be present: Soy, Eggs, Fish, Gluten, Milk, Tree nuts, Sesame. )

1 packet

Basmati Rice

Spring Onion

1 sachet

Sesame Seeds

(Contains: Sesame; May be present: Soy. )

1 packet

Sweet Chilli Sauce

Carrot

Cauliflower

1 packet

Soy Sauce Mix

(Contains: Wheat, Gluten, Soy; )

1 packet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Soy; )

Nutrition Values

Calories456 kcal

Energy (kJ)1910 kJ

Fat3.7 g

of which saturates0.6 g

Carbohydrate88.3 g

of which sugars21.1 g

Dietary Fibre5.8 g

Protein13.3 g

Sodium1220 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

•Baking Paper

Cooking Steps

• Preheat oven to 220ºC/200ºC fan-forced. Boil the kettle. • Chop cauliflower (including stalk!) into small florets. • Place cauliflower on a lined oven tray. Drizzle with olive oil, sprinkle over sesame seeds, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.

• Meanwhile, half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 10 minutes. • Drain rice, rinse with warm water and set aside.

TIP: The rice will finish cooking in step 3!

• While the rice is cooking, finely chop carrot. Trim green beans and roughly chop. Thinly slice spring onion. Drain sweetcorn. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot, green beans and corn, stirring, until tender, 3-4 minutes. • Add sweet soy seasoning and garlic paste then cook, until fragrant, 1 minute.

• Push veggies to the side, crack the egg into the pan and scramble until cooked through, 1 minute. • Stir in cooked basmati rice and soy sauce mix. Cook until warmed through, 3-4 minutes.