This Five Spice Beef Fried Rice is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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Chinese Five Spice
Chicken Stock Paste
Soy Sauce(ContainsCereals containing gluten, Soya)
Water for the Rice
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tightfitting lid. Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. 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 and chop into thirds. Trim and coarsely grate the carrot (no need to peel). 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 drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the beef and Chinese Five Spice and stir-fry until browned, 6-8 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when it is no longer pink in the middle. Transfer the beef to a small bowl and set aside.
Pop the (now empty) frying pan on medium-high heat with a drizzle of oil if needed. Once hot, add the green beans and a splash of water to help them cook. Stir-fry until tender, 4-5 mins. Stir in the ginger and garlic, then cook for 1 min more. Add the chicken stock paste, soy sauce, ketjap manis and sugar (see ingredients for amount), then stir together until combined.
Once the rice is cooked, add the beef mince back into the veg pan and stir through 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 grated carrot, lime zest, juice from half the lime and half the coriander.
Share the beef fried rice between your bowls and sprinkle over the remaining coriander. Finish with some chilli flakes (use less if you don't like heat) and serve with the remaining wedges of lime alongside for squeezing over. Enjoy!