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

Teriyaki-Hoisin Beef Fried Rice

with Baby Corn, Sugar Snap Peas and Pickled Carrot Ribbons

Looking for a quick and tasty midweek dinner option? Try cooking up our Teriyaki-Hoisin Beef Fried Rice in just 20-25 minutes for a delicious and speedy meal.

Tags:
Family Friendly
Calorie Smart
High Protein
Allergens:
Soya

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
DifficultyEasy

Ingredients

serving amount

100 grams

Basmati Rice

1 unit(s)

Carrot

15 milliliter(s)

Rice Vinegar

80 grams

Sugar Snap Peas

2 unit(s)

Garlic Clove

240 grams

British Beef Mince

60 grams

Baby Corn

32 grams

Hoisin Sauce

(Contains Soya)

75 grams

Teriyaki Sauce

(Contains Soya)

15 grams

Sambal Paste

Not included in your delivery

1 tsp

Sugar

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Nutritional information

Energy (kJ)2579 kJ
Energy (kcal)616 kcal
Fat21.7 g
of which saturates8.6 g
Carbohydrate74.1 g
of which sugars26.6 g
Protein35.8 g
Salt3.34 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Large Saucepan
Bowl
Peeler
Garlic Press
Large Frying Pan

Instructions

Cook the Rice
1

a) Boil a half-full kettle. 

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins. 

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

Get in a Pickle
2

a) 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.

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

Prep the Veg
3

a) Halve the baby corn.

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

Fry the Beef and Veg
4

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

b) Once hot, add the beef mince. Fry until browned, 5-6 mins. 

c) 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.

d) Once browned, add the baby corn and sugar snap peas to the beef and stir fry until tender, 2-3 mins.

Combine and Stir
5

a) Add the garlic to the pan and cook for 1 min more.

b) 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.

b) Taste and season with salt and pepper if needed.

Serve Up
6

a) Share the hoisin beef fried rice between your plates. 

b) Top with your pickled carrot ribbons.

c) Enjoy!