Express
Bang Bang Cauliflower Rice Bowl
with bok choy
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Eggs, Soy
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Under %{max_calories} caloriesVegetarian
- Gluten-Smart
Chef
Maija Barnes
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 2 Heads of Baby Bok Choy
- 8 oz. Cauliflower Florets
- 8 oz. Cooked White Rice
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3 oz. Edamame
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2 fl. oz. Boom Boom Sauce
- 2 Green Onions
- 2 Tbsp. Cornstarch
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories530
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Carbohydrates49g
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Net Carbs42g
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Fat33g
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Protein12g
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Sodium1180mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor. If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side. Add to rice bowl as desired.
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1 Prepare the Ingredients
Break any larger cauliflower pieces into bite-sized pieces.
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/2" slices and coarsely chop leaves. Keep stems and leaves separate.Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
2 Cook the Cauliflower
Add cauliflower, 1/4 tsp. salt, and 1 Tbsp. olive oil to a mixing bowl. Massage oil and seasoning into cauliflower, then toss with cornstarch until coated evenly.
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add cauliflower to hot pan and stir occasionally until browned and crisp, 6-8 minutes.Remove from burner.While cauliflower cooks, continue recipe. -
3 Make the Rice Mixture
Place a large non-stick pan over medium heat. Add white portions of green onions, bok choy stems, and edamame to hot, dry pan. Stir occasionally until vegetables are tender, 3-5 minutes.
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.Add rice, garlic salt, bok choy leaves, and 2 Tbsp. water. Stir often until rice is heated through and bok choy leaves are wilted, 1-3 minutes.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, topping rice mixture with cauliflower and garnishing with sauce (to taste) and green portions of green onions. Bon appétit!
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