For the ultimate flavour combo, whip up this mushroom fried rice recipe. It’s topped with sticky chicken meatballs.
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Combine rice and 2 cups (500ml) water in a medium saucepan. Place over high heat and bring to the boil, then reduce heat to low. Cover and cook for 12 mins or until tender. Set aside, covered, for 15 mins to steam. Use a fork to gently separate the grains.
Meanwhile, preheat oven to 200°C. Combine 1 tbs vegetable oil and 1 tbs sesame oil in a small roasting tray and place in oven to preheat. Combine mince, panko breadcrumbs, half the ginger, half the garlic, half the sesame seeds, 2 tbs spring onion and 2 tbs soy sauce in a large bowl. Season. Use your hands to combine. Roll 1-tbs portions of the mixture into balls and add to the roasting tray (be careful of the hot oil). Shake the tray to coat the meatballs in oil. Bake for 15 mins or until browned.
Combine the mirin, honey, vinegar and half the remaining soy sauce in a bowl. Pour over the meatballs and sprinkle with remaining sesame seeds. Bake, turning meatballs occasionally, for 15 mins or until sauce thickens and meatballs are cooked through.
Heat the remaining combined oil in a wok or large deep frying pan over medium-high heat. Add remaining spring onion and stir-fry for 30 secs. Add mushroom, remaining ginger and remaining garlic and stir-fry for 3 mins or until mushroom is just tender. Add the rice and remaining soy sauce and stir-fry until heated through. Season with pepper.
Divide the rice mixture among serving bowls and top with the meatballs. Spoon over the pan juices. Sprinkle with extra spring onion and serve with baby broccoli.
COOK. STORE. SAVE.
Baby broccoli is entirely edible, so there’s no need to trim it. Keep it whole, or halve thick stems lengthways.
COOK IT RIGHT
Buy it right
Chicken mince is a great buy – it’s versatile and requires little to no prep.
Store it right
Store chicken mince in the coldest part of the fridge for up to 3 days.
Cook it right
Pan-fry chicken mince over low to medium heat to ensure it doesn’t dry out.