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Beef Fried Rice

with Pickled Carrot and Peanuts
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
695 kcal
Protein
: 
38.8g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Soya
  • Wheat
  • Cereals containing gluten
  • Peanut
  • Nuts
  • Pistachio nuts
  • Pecan Nuts
  • Almonds
  • Cashew nuts
  • Macadamia Nuts
  • Sesame
  • Hazelnuts
  • Walnuts
  • Brazil nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Basmati Rice

240 grams

British Beef Mince

15 grams

Ginger, Garlic & Lemongrass Puree

1 unit(s)

Carrot

15 milliliter(s)

Rice Vinegar

120 grams

Peas

25 grams

Ketjap Manis

(Contains: Soya)

15 grams

Sambal Paste

25 milliliter(s)

Soy Sauce

(Contains: Soya, Wheat, Cereals containing gluten)

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

Not included in your delivery

100 milliliter(s)

Water

1 tsp

Sugar for Pickling

Energy (kJ)2906 kJ
Energy (kcal)695 kcal
Fat23.4 g
of which saturates7.1 g
Carbohydrate82.6 g
of which sugars16 g
Dietary Fibre7.3 g
Protein38.8 g
Salt3.8 g
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.
•Kettle
•Large Saucepan
•Peeler
•Medium Bowl
•Large Frying Pan
•Rolling Pin

Instructions

1

a) Boil a full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins. Drain in a sieve and pop back in the pan.

c) Cover with a lid and leave to the side until ready to serve.

2

a) Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

b) In a medium-sized bowl, add the carrot ribbons, rice vinegar and sugar for the pickle (see pantry for amount). Toss to combine and set aside for later.

 

 

 

3

a) Heat a large frying pan on medium-high heat (no oil).

b) Once the pan is hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper.

c) Add the garlic, lemongrass and ginger paste and cook until fragrant, 1 min. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

 

4

a) Add the cooked rice to the pan with the beef, along with the peas.

b) Add the ketjap manis, sambal, soy sauce and water for the sauce (see pantry for amount). Stir to combine and simmer for 1-2 mins.

 

5

a) Crush the peanuts in the unopened sachet using a rolling pin.

b) Stir the carrot pickle juice through the rice.

6

a) Share the fried rice between your bowls.

b) Top with your carrot pickle and crushed peanuts.

Enjoy! 

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