Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Cook rice
Bring water to a boil and add rice. Boil, covered, for about 15–20 minutes. When the water is nearly absorbed, add edamame. Keep warm.
2 Rinse and cut
Meanwhile, rinse and cut peppers to cubes. Chop spring onion. Slice mushrooms. Crush garlic. Peel and grate ginger.
3 Fry
Heat oil in a wok or large pan. Add chopped spring onions and red pepper. Fry for 4–5 minutes.
4 Add
Add sliced mushrooms, ginger and garlic, and fry for 2 minutes.
5 Season
Add rice, soy sauce, sweet chili sauce and a squeeze of lime juice. Season with salt and pepper. Mix well.
6 Fry eggs
In a small frying pan heat the sesame oil and fry the eggs for 3–4 minutes. Season with salt and pepper. Serve on top of the rice.