Indonesian Chicken Fried Rice
with Crunchy Chili Cashews
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breasts
½ cup
Sprouted Brown Rice
170 g
Sweet Potato, cubes
(Contains Sulphites)
113 g
Corn Kernels
170 g
Green Beans, trimmed
2 unit
Green Onion
28 g
Chili Cashews
(Contains Tree nuts, Soy)
30 g
Ginger
10 g
Garlic
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
Salt and Pepper*
Oil*
Nutrition Values
Utensils
Instructions
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.
