with Jasmine Rice, Sriracha Mayo & Crispy Fried Onions
We all know everything tastes better in a bowl—It’s been nice knowing you, plates!—the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce simply cannot be denied. And this 20-minutes savory, sweet, and spicy rendition is fully loaded: Buttery jasmine rice is topped with saucy sesame-soy ground beef and tender shredded cabbage and carrots, then drizzled with a delectable Sriracha mayo and topped with crispy fried onions and fresh scallions. One bite will have you totally bowled over.
Allergens
Utensils
Tags
Chopped Chicken Breast
10 ounce
Sesame Dressing
1.5 ounce
Sweet Soy Glaze
4 tablespoon
Red Cabbage and Carrot Mix
4 ounce
Mayonnaise
2 tablespoon
Crispy Fried Onions
1 unit
Scallions
2 unit
Jasmine Rice
0.75 cup
Sriracha
1 teaspoon
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Butter
1 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
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 a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, wash and dry produce. Trim and thinly slice scallions, separating whites from greens.
In a small bowl, combine mayonnaise with Sriracha to taste.
Heat a drizzle of oil in a large pan over medium-high heat. Add beef* and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 3-4 minutes.
Stir in cabbage and carrot mix, scallion whites, sweet soy glaze, and sesame dressing. Cook until veggies are softened, beef is cooked through, and sauce has thickened, 2-4 minutes more. Taste and season with salt and pepper.
Open package of chicken* and drain off any excess liquid. Swap in chicken for beef. (No need to break up into pieces!)
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper.
Divide rice between bowls. Top with beef mixture and any remaining sauce from pan. Drizzle with Sriracha mayo. Sprinkle with crispy fried onions and scallion greens. Serve.
910
kcal
Calories
40
g
Fat
11
g
Saturated Fat
89
g
Carbohydrate
23
g
Sugar
1
g
Dietary Fiber
38
g
Protein
145
mg
Cholesterol
1400
mg
Sodium
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