with Shredded Carrots, Microwave Rice & Sriracha Mayo
Allergens
Utensils
Tags
Microwavable Rice
1 unit
Shredded Carrots
4 ounce
Jasmine Rice
0.75 cup
Ground Beef
10 ounce
White Wine Vinegar
2.5 teaspoon
Garlic
1 clove
Sweet Soy Glaze
2.52 tablespoon
Sesame Oil
1 tablespoon
Mayonnaise
2 tablespoon
Scallions
2 unit
Sriracha
1 teaspoon
Sugar
0.75 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Butter
1 tablespoon (tbsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Wash and dry produce. Peel and mince garlic.
In a small pot, heat a drizzle of oil over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds.
Stir in rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
In a small bowl, combine mayonnaise with Sriracha to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
In a small bowl, combine mayonnaise with Sriracha to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Meanwhile, trim and thinly slice scallions, separating whites from greens.
Heat half the sesame oil (you’ll use the rest in the next step) in a large pan over medium-high heat. Add carrots and scallion whites; cook, stirring occasionally, until slightly softened, 1-2 minutes. Season with salt, pepper, and a pinch of sugar.
Transfer to a second small bowl and cover to keep warm.
Heat a drizzle of oil in pan used for veggies over medium-high heat. Add beef* and cook, breaking up meat into pieces, until browned, 3-5 minutes. TIP: Carefully pour out any excess grease.
Stir in half the vinegar, remaining sesame oil, 2½ TBSP sweet soy glaze, and ½ tsp sugar (all the vinegar, 5 TBSP sweet soy glaze, and 1 tsp sugar for 4 servings). Bring to a simmer; cook until sauce has thickened and beef is cooked through, 2-3 minutes. Remove from heat; season with salt and pepper if desired.
Remove from heat. Taste and season with salt and pepper if desired.
Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings); season with salt and pepper.
Divide rice between bowls; top with carrot mixture and sesame soy beef. Drizzle with Sriracha mayo and sprinkle with scallion greens. Serve.
1120
kcal
Calories
51
g
Fat
15
g
Saturated Fat
122
g
Carbohydrate
14
g
Sugar
2
g
Dietary Fiber
35
g
Protein
140
mg
Cholesterol
800
mg
Sodium
with Brown Rice, Sriracha Mayo & Crispy Fried Onions
with Jasmine Rice, Sriracha Mayo & Crispy Fried Onions
with Jasmine Rice, Sriracha Mayo & Crispy Fried Onions
with Shredded Carrots, Buttery Brown Rice & Spicy Mayo
with Shredded Carrots, Buttery Brown Rice & Spicy Mayo
with Shredded Carrots, Buttery Garlic Rice & Sriracha Mayo
with Shredded Carrots, Buttery Brown Rice & Spicy Mayo
with Shredded Carrots, Buttery Cauli Rice & Sriracha Mayo
with Jasmine Rice, Sriracha Mayo & Crispy Fried Onions
with Shredded Carrots, Buttery Cauli Rice & Sriracha Mayo
with Jasmine Rice, Sriracha Mayo & Crispy Fried Onions
with Shredded Carrots, Buttery Cauli Rice & Sriracha Mayo
with Shredded Carrots, Buttery Garlic Rice & Sriracha Mayo
with Shredded Carrots, Buttery Cauli Rice & Spicy Mayo
with Jasmine Rice, Sriracha Mayo & Crispy Fried Onions
with Jasmine Rice, Sriracha Mayo & Crispy Fried Onions
with Jasmine Rice, Sriracha Mayo & Crispy Fried Onions
with Jasmine Rice, Sriracha Mayo & Crispy Fried Onions
with Shredded Carrots, Buttery Brown Rice & Sriracha Mayo
with Jasmine Rice, Sriracha Mayo & Crispy Fried Onions
with Shredded Carrots, Buttery Brown Rice & Spicy Mayo
with Shredded Carrots, Buttery Garlic Rice & Sriracha Mayo
with Shredded Carrots, Buttery Cauli Rice & Spicy Mayo
with Shredded Carrots, Buttery Cauli Rice & Sriracha Mayo
with Shredded Carrots, Buttery Garlic Rice & Sriracha Mayo
with Jasmine Rice, Sriracha Mayo & Crispy Fried Onions
with Tangy Slaw, Gochujang Mayo & Crispy Fried Onions