SuperQuick Chili Fried Egg and Beef Bowls

Name: SuperQuick Chili Fried Egg and Beef Bowls with Veggie-Jumbled Rice
Total time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: 2 unit(s) Egg; ¾ cup Jasmine Rice; 1 tsp Chili Flakes; 2 tbsp Sesame Oil; 3 unit(s) Shanghai Bok Choy; 113 g Mirepoix; 9 g Sesame Seeds; ½ tbsp Soy Sauce; ¾ tsp Garlic Salt; 56 g Edamame; 2 tbsp Spicy Mayo; 250 g Ground Beef; 1 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Veggie-Jumbled Rice

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Eggs for dinner is always a great idea! Our fried eggs feature chilis and sesame seeds, giving our veggie-loaded sesame-scented rice a pop of flavour.

Ingredients: Bok choy • Ground beef • Jasmine rice • Mirepoix (carrot, onion, celery) • Grade A egg • Edamame (soy) • Sesame oil • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Sesame seeds • 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 flakes • Garlic salt (salt, garlic powder, silicon dioxide).

Tags:

Spicy

•SuperQuick

Allergens:

Egg

•Sesamzaad

•Schwefeldioxide und Sulfite

•Soja

•Senf

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 Time15 minutes

Cooking Time3 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Egg

¾ cup

Jasmine Rice

1 tsp

Chili Flakes

2 tbsp

Sesame Oil

3 unit(s)

Shanghai Bok Choy

113 g

Mirepoix

9 g

Sesame Seeds

½ tbsp

Soy Sauce

¾ tsp

Garlic Salt

56 g

Edamame

2 tbsp

Spicy Mayo

250 g

Ground Beef

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1000 kcal

Fat69 g

Saturated Fat14 g

Carbohydrate78 g

Sugar6 g

Dietary Fiber6 g

Protein44 g

Cholesterol280 mg

Sodium1310 mg

Trans Fat1 g

Potassium1250 mg

Calcium350 mg

Iron8 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

•Large Non-Stick Pan

•Medium Bowl

Cooking Steps

Using a strainer, rinse rice until water runs clear.
Add rice and edamame to the boiling water, then reduce heat to low.
Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
Remove from heat. Set aside, still covered.
Meanwhile, separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)

Heat a large non-stick pan over medium heat.
Add half the sesame oil, then 1/4 tsp (1/2 tsp) chili flakes and half the sesame seeds to the pan, then crack in two (four) eggs. Season with salt and pepper.
Cover, and pan-fry, until egg white is set, 2-3 min. (NOTE: The yolk will still be runny! If you prefer it more set, cook 1 min more.)
Transfer eggs to a plate. Cover to keep warm.

Increase heat to medium-high.
When pan is hot, add 1 tbsp (2 tbsp) oil, then mirepoix. Cook, stirring occasionally, until tender-crisp, 4-5 min.
Add bok choy. Cook, stirring constantly, until tender-crisp, 2-3 min.
Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
Transfer to a medium bowl.

Add beef to the same pan. Season with salt and pepper. Cook, breaking up beef until beef is cooked through, 4-6 min**. .
Transfer to the bowl with veggies.

Fluff rice with a fork.
Add remaining sesame oil to the same pan, then add rice, soy sauce and veggie-beef mixture. Cook, stirring often, until rice and veggies are well combined, 2-3 min. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
Divide between plates, then top with chili eggs.
Sprinkle over remaining sesame seeds.
Drizzle over spicy mayo.