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Chicken Fried Rice in Bulgogi Sauce

Chicken Fried Rice in Bulgogi Sauce

for adults: add DIY chilli crisp
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
812 kcal
Protein
: 
55.1g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Sesame
  • Peanut
  • Wheat
  • Cereals containing gluten
  • Soya
  • Fish
  • Almonds
  • Brazil nuts
  • Nuts
  • Pecan Nuts
  • Walnuts
  • Cashew nuts
  • Hazelnuts
  • Macadamia Nuts
  • Pistachio nuts
  • May contain traces of allergens
Serving amount

150 grams

Jasmine Rice

2 unit(s)

Carrot

1 unit(s)

Chilli

2 unit(s)

Garlic

20 milliliter(s)

Sesame Oil

(Contains: Sesame)

8 milliliter(s)

Chilli Oil

20 grams

Peanuts

(Contains: Peanut May be present: Almonds, Brazil nuts, Nuts, Pecan Nuts, Walnuts, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts)

1 sachet(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

10 grams

Sesame Seeds

(Contains: Sesame)

100 grams

Green Beans

1 sachet(s)

Bulgogi Sauce

(Contains: Soya, Wheat, Cereals containing gluten, Fish, Sesame)

300 grams

Diced Irish Chicken Breast

Not included in your delivery

1 unit(s)

Egg

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)3397 kJ
Energy (kcal)812 kcal
Fat27.9 g
of which saturates6.8 g
Carbohydrate93.7 g
of which sugars23.5 g
Dietary Fiber9.8 g
Protein55.1 g
Cholesterol0.3 mg
Salt3.8 g
Potassium238.7 mg
Calcium41 mg
Iron0.6 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 your delivered box.
•Sieve
•Grater

Cooking Steps

Cook the rice
1
  • Rinse the rice to remove excess starch.
  • Boil a large pot of salted water for the rice.
  • Add the rice and cook for 12-15 mins.
  • Drain in a sieve and pop back in the pot. Cover with a lid and leave to the side until ready to serve. 

TIP: If you’re in a hurry you can boil the water in your kettle.

Get Prepped
2
  • Peel and grate the garlic (or use a garlic press).
  • Halve the chilli and discard the core and seeds. Finely chop.
  • Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
  • Trim the green beans.
  • Chop or crush the peanuts.
Time to Fry
3
  • Place a large pan over high heat with a drizzle of oil.
  • Fry the chicken until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
  • Add the carrot and fry until tender, 5-6 mins.
  • Add the green beans and garlic and season with salt and pepper.
  • Cook for 4-5 mins.
Make the Chilli Crisp
4
  • Mix the chilli oil, fresh chilli (use less if you dont like the heat) and peanuts in a small bowl. 
  • Toss to combine the set aside.
Stir-fry the Rice
5
  • Remove the green beans, carrot and chicken from the pan and return the pan to a medium-high heat.
  • Beat 1 egg (per 2P) and then add it to the pan, stirring constantly for 1-2 mins.
  • Add the cooked rice, bulgogi sauce, chicken, carrots, green beans, sesame oil and soy sauce to the pan and cook for 3-4 mins until warmed through.
  • Season to taste with salt and pepper. 
Divide and Serve
6
  • Divide the fried rice and chicken between plates.
  • Scatter over the sesame seeds.
  • Top the adult plate with the DIY chilli crisp. 
Meal right image

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