Combine washed and drained jasmine rice, water and salt in a pot. Bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 10 minutes until the water has absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with fork before serving.
Meanwhile, clean and chop mushrooms. Peel and mince carrot, onion, spring onion and garlic. Peel and grate ginger.
Heat oil in a pan over high heat. Fry mushrooms until nicely browned, about 5 minutes. Remove and set aside. Add a bit more oil, and fry onions and carrots for 5–8 minutes. Set aside with mushrooms.
Fry minced chicken. Add garlic, ginger, and chili flakes. Cook for 1–2 minutes. Combine all the fried veggies and chicken in the pan. Season with soy sauce, black pepper, and salt. Reduce heat to lowest and let the flavors develop for 10 minutes. Serve with rice. Top with chopped spring onion.
Keep the spices mild. Make a batch without mushrooms.
Add more spices if you like the heat. This is an easy to take for lunch or freeze meal if you need some "emergency" back ups in your freezer.
A quick and easy Chinese inspired weeknight meal.
Cooking Time: 30 min
Cals 577 · Prot 57.6 · Carbs 29.4 · Fat 22.2
A quick and easy Chinese inspired weeknight meal.
Cooking Time: 30 min
Cals 577 · Prot 57.6 · Carbs 29.4 · Fat 22.2
Combine washed and drained jasmine rice, water and salt in a pot. Bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 10 minutes until the water has absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with fork before serving.
Meanwhile, clean and chop mushrooms. Peel and mince carrot, onion, spring onion and garlic. Peel and grate ginger.
Heat oil in a pan over high heat. Fry mushrooms until nicely browned, about 5 minutes. Remove and set aside. Add a bit more oil, and fry onions and carrots for 5–8 minutes. Set aside with mushrooms.
Fry minced chicken. Add garlic, ginger, and chili flakes. Cook for 1–2 minutes. Combine all the fried veggies and chicken in the pan. Season with soy sauce, black pepper, and salt. Reduce heat to lowest and let the flavors develop for 10 minutes. Serve with rice. Top with chopped spring onion.
Keep the spices mild. Make a batch without mushrooms.
Add more spices if you like the heat. This is an easy to take for lunch or freeze meal if you need some "emergency" back ups in your freezer.
Hello, flavor! Get all you need to whip up delicious meals right to your door.
Discover Our Boxes