Gochujang Fried Rice and Salted Peanuts
with Mushrooms, Pak Choi and Peas
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 war 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.
Ingredients
150 grams
Basmati Rice
2 unit(s)
Garlic Clove
1 unit(s)
Pak Choi
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
1 unit(s)
Lime
120 grams
Sliced Mushrooms
15 grams
Ginger Puree
50 grams
Gochujang Paste
(Contains Soya)
50 grams
Ketjap Manis
(Contains Soya)
20 milliliter(s)
Sesame Oil
(Contains Sesame)
120 grams
Peas
Not included in your delivery
20 grams
Butter
1 tbsp
Honey
100 milliliter(s)
Water
Nutritional information
Utensils
Instructions
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.
c) Drain in a sieve and pop back in the pan.
d) Cover with a lid and leave to the side until ready to serve.
a) In the meantime, peel and grate the garlic (or use a garlic press).
b) Trim the pak choi, then thinly slice widthways.
c) Crush the peanuts in the unopened sachet using a rolling pin.
d) Zest and cut the lime into wedges.
a) Heat a drizzle of oil in a large frying pan on high heat.
b) When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 3-4 mins.
c) Stir through the pak choi, garlic and ginger puree and cook for 1-2 mins.
a) Stir the gochujang paste, ketjap, sesame oil and the water for the sauce (see pantry for amount).
b) Cook until thickened slightly, 2-3 mins.
a) Stir the cooked rice and peas into the pan.
b) Add a squeeze of lime juice and the zest. Stir in the butter and honey (see pantry for both amounts) until well combined.
c) Taste, and season with salt and pepper if you feel it needs it.
a) Share your fried rice between your serving bowls.
b) Sprinkle over the crushed peanuts.
c) Serve with any remaining lime wedges to garnish.
Enjoy!
