Sesame Soy Organic Chicken Fried Rice
with Kimchi, Cabbage, Edamame & Spicy Mayo
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
5 teaspoon
Rice Wine Vinegar
¾ cup
Jasmine Rice
4 ounce
Edamame
(Contains: Soy)
4 tablespoon
Spicy Mayo
(Contains: Eggs, Soy, Wheat)
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 tablespoon
Sesame Oil
(Contains: Sesame)
1 unit
Kimchi
4 unit
Scallions
4 ounce
Coleslaw Mix
12 ounce
Organic Chicken Cutlets
1 teaspoon
Garlic Powder
1 thumb
Ginger
Not included in your delivery
½ teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to low simmer; cook until tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens.
In a small bowl, combine sweet soy glaze, sesame oil, garlic powder, vinegar, and ½ tsp sugar (1 tsp for 4 servings).
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add coleslaw mix; season with salt and pepper. Cook, stirring, until lightly charred, 3-4 minutes. Add ginger and scallion whites; cook, stirring, until fragrant, 30-60 seconds. TIP: If pan seems dry, add another drizzle of oil.
Stir in edamame and sauce. Cook, stirring, until sauce has thickened and veggies are coated, 15-30 seconds. Turn off heat; transfer veggies to a large bowl. Wipe out pan.
Heat a large drizzle of oil in pan used for veggies over medium-high heat. Add cooked rice to pan and press into an even layer. Cook, undisturbed, until slightly crispy on bottom, 2-3 minutes.
Add veggie mixture and stir to combine; season with salt and pepper. Press into an even layer; cook until rice is slightly crispy, 1-2 minutes more. Turn off heat.
Divide fried rice between bowls. Top with kimchi and drizzle with spicy mayo; garnish with scallion greens and sesame seeds. Serve.
