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.
Sprouted Brown Rice
Sweet Potato, cubes(ContainsSulphites/Sulfite)
Green Beans, trimmed
Chili Cashews(ContainsTree Nut/Noix, Soy/Soja)
Soy Sauce(ContainsSoy/Soja, Wheat/Blé)
Salt and Pepper*
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.
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.
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.
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.
Add the cooked rice to the same pan. Add the chicken, veggies, soy sauce and green onions. Stir until warmed through, 2-3 min.
Divide the chicken fried rice between bowls. Sprinkle with the chili cashews.