Teriyaki-Hoisin Beef Fried Rice
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Teriyaki-Hoisin Beef Fried Rice

Teriyaki-Hoisin Beef Fried Rice

with Green Beans and Pickled Carrot Ribbons

Widely used in Japanese barbecue dishes, teriyaki's name comes from the Japanese word 'teri', meaning 'shine', referring to the sauce's glazing quality, and 'yaki' meaning grilled. Teriyaki's salty-sweet flavour makes it the perfect sauce to glaze meat and tofu, as an addition to stir-fries, or in dipping sauces.

Thick and fragrant, hoisin sauce is widely used in Chinese cuisine. This flavourful sauce contains Chinese Five Spice, rice vinegar and red miso which gives it its delicious sweet-umami flavour. Hoisin sauce is a perfect match for rice and noodle dishes or even as a flavour driver in burgers or bao buns.

Family Friendly
Calorie Smart
High Protein

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 Time25 minutes
Cooking time20 minutes


serving amount

100 grams

Basmati Rice

1 unit(s)


15 milliliter(s)

Rice Vinegar

80 grams

Green Beans

2 unit(s)

Garlic Clove

240 grams

British Beef Mince

32 grams

Hoisin Sauce

(Contains Soya)

75 grams

Teriyaki Sauce

(Contains Soya)

15 grams

Sambal Paste

Not included in your delivery

1 tsp



Nutritional information

Energy (kJ)2528 kJ
Energy (kcal)604 kcal
Fat21.7 g
of which saturates8.7 g
Carbohydrate72.3 g
of which sugars25.2 g
Protein34.3 g
Salt3.34 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Chopping Board
Medium Bowl
Large Frying Pan



Boil a half-full kettle.

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.

Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.


While the rice cooks, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a medium bowl, combine the carrot ribbons, rice vinegar, sugar (see pantry for amount) and a pinch of salt. Set aside to pickle.


Trim the green beans, then cut into thirds.

Peel and grate the garlic (or use a garlic press). 


Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the beef mince and green beans. Fry until browned and tender, 5-6 mins. 

Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Once browned, add the garlic to the pan and cook for 1 min more.


Add the cooked rice to the beef mixture, then stir in the hoisin sauce, teriyaki sauce and sambal (add less if you'd prefer things milder). Mix together until piping hot, 1-2 mins.

Taste and season with salt and pepper if needed.


Share the hoisin beef fried rice between your plates. 

Top with your pickled carrot ribbons.