Super Quick Ginger and Miso Mushroom Fried Rice
with Peanuts and Sriracha Mayo
Allergens:
Egg
•Mustard
•Soya
•Peanut
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.
Preparation Time12 minutes
Cooking time15 minutes
DifficultyEasy
Ingredients
serving amount
150 grams
Basmati Rice
120 grams
Sliced Mushrooms
15 grams
Sriracha Sauce
64 grams
Mayonnaise
(Contains Egg, Mustard)
15 grams
Ginger Puree
75 grams
Teriyaki Sauce
(Contains Soya)
15 grams
Miso Paste
(Contains Soya)
80 grams
Mangetout
120 grams
Peas
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Energy (kJ)2407 kJ
Energy (kcal)575 kcal
Fat17.2 g
of which saturates2.1 g
Carbohydrate88.7 g
of which sugars21.4 g
Protein17 g
Salt3.96 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Large Saucepan
•Large Frying Pan
Instructions
1
- Boil a full kettle. Pour it into a saucepan with 0.25 tsp salt on high heat.
- Boil the rice, 10-12 mins. Once cooked, drain, pop back in the pan and cover.
2
- Meanwhile, heat a drizzle of oil in a frying pan. Once hot, fry the sliced mushrooms, 5-6 mins.
- Next, in a bowl, mix together the sriracha and mayonnaise.
- Stir the ginger puree through the mushrooms, stir-fry, 1 minute.
3
- Stir through the teriyaki sauce, miso paste, mangetout and water for the sauce (see pantry). Stir well.
- Bring to a boil then simmer for 2-3 mins.
- Next, stir in the peas and cook for 1 min more.
4
- Stir the rice through the veg.
- Share between bowls.
- Drizzle over the sriracha mayo and sprinkle over the peanuts.
Enjoy!
