Indonesian-Style Double Beef Fried Rice

Name: Indonesian-Style Double Beef Fried Rice with Cucumber Side Salad
Total time: 25 min
Yield: 2
Cuisine: Indonesian
Ingredients: 500 g Ground Beef; ¾ cup Jasmine Rice; 1 unit(s) Sweet Bell Pepper; 2 unit(s) Mini Cucumber; 2 unit(s) Green Onion; 1 tbsp Chili-Garlic Sauce; 1 tbsp Soy Sauce; 1 tbsp Seasoned Rice Vinegar; 28 g Crispy Shallots; 7.5 g Beef Stock Powder; 1 tbsp Oil*; 0.13 tsp Salt*; 0.06 tsp Pepper*

with Cucumber Side Salad

Get Up To 20 Free Meals + Free Sides for Life

Sweet and savoury Indonesian-style fried rice only gets better with a topping of crispy shallots and a refreshing cucumber salad on the side.

Ingredients: Ground beef • Sweet bell pepper • Jasmine rice • Cucumber • Green onion • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Beef stock powder (salt, sugars (dextrose, corn syrup solids, maltodextrin), hydrolyzed vegetable proteins (soy), palm oil, corn starch, dehydrated onion, caramel colour (sulphites), silicon dioxide, herbs, disodium inosinate, disodium guanylate, spice extracts, natural flavour) (soy, sulphites).

Tags:

Quick

•Spicy

Allergens:

Soy

•Sulphites

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

500 g

Ground Beef

¾ cup

Jasmine Rice

1 unit(s)

Sweet Bell Pepper

2 unit(s)

Mini Cucumber

2 unit(s)

Green Onion

1 tbsp

Chili-Garlic Sauce

(May contain traces of: Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)

1 tbsp

Soy Sauce

(Contains: Soy, Sulphites, Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

1 tbsp

Seasoned Rice Vinegar

(May contain traces of: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

28 g

Crispy Shallots

(Contains: Wheat May contain traces of: Gluten)

7.5 g

Beef Stock Powder

(Contains: Soy, Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values

Calories950 kcal

Fat47 g

Saturated Fat19 g

Carbohydrate81 g

Sugar8 g

Dietary Fiber2 g

Protein56 g

Cholesterol150 mg

Sodium1770 mg

Trans Fat1 g

Potassium1000 mg

Calcium75 mg

Iron7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Medium Bowl

•Large Non-Stick Pan

•Medium Non-Stick Pan

Cooking Steps

PDF

Before starting, wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water, beef stock powder and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
Remove from heat. Set aside, still covered.

Meanwhile, core, then cut pepper into 1/4-inch pieces.
Thinly slice cucumber.
Thinly slice green onions, keeping white and green parts separate.
To a medium bowl, add cucumbers, vinegar, half the green onion greens, half the chili-garlic sauce and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
Set aside.

Heat a large non-stick pan over medium-high.
When hot, add beef and peppers to the dry pan. Cook for 5-6 min, breaking up beef into smaller pieces, until no pink remains.** Work in batches, if necessary.

To the pan with beef and peppers, add cooked rice, green onion whites, soy sauce, remaining chili-garlic sauce and 1/2 tbsp (1 tbsp) oil. Stir well to combine, then cook for 3 min over medium-high without stirring. (NOTE: This will help form a golden crust.)
Stir well again, then cook for another 2 min without stirring.

Divide fried rice between plates.
Sprinkle crispy shallots and remaining green onions over top.
Serve cucumber salad alongside.

In a medium non-stick pan, heat 1 tbsp (2 tbsp) butter over medium-low. Swirl pan until melted.
Crack in two (four) eggs. Season with salt and pepper. Pan-fry for 2-3 min, covered, until egg whites are set.** (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
Top final plates with a fried egg.