This 5-Spice Beef Fried Rice with Pepper is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Chinese Five Spice
Chicken Stock Powder
Soy Sauce(ContainsCereals containing gluten, Soya)
Water for the Rice
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling , lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, trim the green beans then chop into thirds. Halve the pepper and discard the core and seeds. Slice into thin strips. Zest and quarter the lime. Peel and grate the ginger. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).
Heat a splash of oil in a large frying pan over medium-high heat. Add the mince and five spice and stir-fry until browned, 6-8 mins, breaking it up with a wooden spoon as it cooks. IMPORTANT: The mince is cooked when it is no longer pink in the middle. When the beef is cooked, drain off any excess fat and transfer to a small bowl and set to one side. Keep the pan!
Return the now empty frying pan to medium-high heat (add another splash of oil if dry!). Once hot, add the pepper, green beans and a small splash of water to help them cook. Stir-fry for 4-5 mins until tender. Stir in the ginger and garlic. Cook for 1 minute then stir in the chicken stock, soy sauce, ketjap manis and sugar (see ingredients for amount).
Add the beef mince back into the pan and stir in the cooked rice. Toss to combine and continue to cook until piping hot, 2-3 mins. Once hot, remove the pan from the heat and stir in the lime zest, juice from half the lime and half the coriander.
Divide the fried rice between your bowls and sprinkle over the remaining coriander. Serve with the remaining wedges of lime on the side to squeeze on top. Enjoy!