Solo: Chilli Fried Rice

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Solo: Chilli Fried Rice

Delicious fried rice mixed through beef mince and seasonal veggies, coated in an Asian sauce.

Ingredients to serve 1

  • ¼ cup x parboiled brown rice
  • 1 cup x boiling water (for the brown rice)
  • ½ tbsp x sesame oil
  • ½ x lemon – zest & juice
  • 1 tbsp x soy sauce
  • ½ clove x garlic – peel, grate finely & chop
  • 1 tbsp x sweet chilli sauce
  • 125g x beef mince
  • ½ tsp x Chinese Five Spice
  • 50g x green beans – trim ends & cut in half
  • 1 x spring onion – slice thinly at an angle
  • 1 x egg (from your pantry) – beat lightly
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: For speed, cook the brown rice before preparing all ingredients as indicated above.

Step 2

Brown rice (parboiled): Boil the kettle. Pour boiling water (4 cups for 4; 2 cups for 2; 1 cup for 1) into a pot and add the rice with a pinch of salt. Bring to the boil, cover and gently simmer for 18-20 minutes on low heat. Drain if there is any excess water.

Step 3

Sauce: Mix together the sesame oil, lemon zest and juice, soy sauce, garlic and sweet chilli sauce. Whisk in olive oil (1 tbsp for 4; ½ tbsp for 2; ½ tbsp for 1).

Step 4

Mince: Place a large pan on medium-high heat with a drizzle of olive oil. Add the mince with the Chinese Five Spice, season generously with salt and pepper and break apart with a spoon. Brown for 3 minutes until lightly golden, then remove from the pan, drain, discard the juices and set aside.

Step 5

Fried rice: Using the same pan on medium-high heat with a drizzle of olive oil, add the green beans and cook for 4 minutes. Add the rice and spring onions and sauté for 2-3 minutes until the green beans are bright green and cooked but with a slight bite. Pour in the eggs, mix it through the veggies and cook, stirring, for 1 minute before mixing in the mince and HALF the sauce.

Step 6

Serve the fried rice drizzled with the REST of the sauce to taste.