Indonesian Chicken Fried Rice

Indonesian Chicken Fried Rice

with Crunchy Chili Cashews

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
3.4 / 4 Ratingout of 1256 ratings
Read more

A take-out classic, fried rice is a favourite of many. This dish is packed with fresh flavours and wholesome brown rice. Bonus, it's ready in no time, so you'll be eating before you know it.

Allergens:Sulphites/SulfiteTree Nut/NoixSoy/SojaWheat/Blé
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Breasts

½ cup

Sprouted Brown Rice

170 g

Sweet Potato, cubes

(ContainsSulphites/Sulfite)

113 g

Corn Kernels

170 g

Green Beans, trimmed

2 unit

Green Onions

28 g

Chili Cashews

(ContainsTree Nut/Noix, Soy/Soja)

30 g

Ginger

10 g

Garlic

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

Not included in your delivery

Salt and Pepper*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories698 kcal
Fat15 g
Saturated Fat3 g
Carbohydrate90 g
Sugar10 g
Dietary Fiber10 g
Protein52 g
Cholesterol99 mg
Sodium1050 mg
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Medium Pot
Measuring Cups
Zester
Measuring Spoons
Garlic Press
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1 COOK RICE
1 COOK RICE
1

Here’s a trick for peeling ginger: using a spoon, scrape upwards against the skin. You may need to put a little pressure on it, but the skin will practically remove itself! Then use a zester to perfectly grate your ginger.

Wash and dry all produce.* Using a strainer, rinse the rice. In a medium pot, combine the rice with 1 1/4 cups water (double for 4 ppl). Bring to a boil over high heat, then reduce the heat to medium-low. Cover and simmer until the rice is tender, 25-26 min. Drain any excess water.

2 PREP
2 PREP
2

Meanwhile, cut the green beans into 1-inch pieces. Thinly slice the green onions. Peel, then mince or grate 1 tbsp ginger (double for 4 ppl). Mince or grate the garlic. Roughly chop the chili cashews. Pat the chicken dry with paper towels. Cut the chicken into 1/2-inch cubes. Season with salt and pepper.

3 COOK CHICKEN
3 COOK CHICKEN
3

Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook, stirring often, until golden-brown, 3-4 min. Transfer to a medium bowl and set aside. Add another drizzle of oil to the same pan, then the ginger and garlic. Cook until fragrant, 1-2 min.

4 COOK VEGGIES
4 COOK VEGGIES
4

Add the sweet potatoes and green beans to the pan. Cook until the veggies are tender and golden-brown, 6-7 min. Add corn and cook, stirring often, until warmed through, 3-4 min. Season with salt and pepper. Transfer to the medium bowl with the chicken and set aside.

5 FINISH RICE
5 FINISH RICE
5

Add the cooked rice to the same pan. Add the chicken, veggies, soy sauce and green onions. Stir until warmed through, 2-3 min.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

Divide the chicken fried rice between bowls. Sprinkle with the chili cashews.