Express
Teriyaki Broccoli and Fried Rice
with edamame and peppers
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat, Soy
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Under %{max_calories} calories
Chef
Rachel Post
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 4)
- 24 oz. Cooked White Rice
- 16 oz. Broccoli Florets
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6 fl. oz. Teriyaki Glaze
- 6 oz. Mixed Diced Peppers
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5 oz. Edamame
- 2 Green Onions
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⅖ fl. oz. Tamari Soy Sauce
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⅓ oz. Butter
- 1 tsp. Sriracha
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1 tsp. Umami Seasoning
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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Calories430
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Carbohydrates72g
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Net Carbs64g
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Fat9g
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Protein15g
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Sodium1770mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Large Non-Stick Pans
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 chicken cutlets, pat dry. Cook until chicken reaches minimum internal temperature, 3-5 minutes per side. Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner. If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side. Add protein to meal as desired.
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1 Start the Broccoli
Break broccoli into bite-sized pieces using hands.
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add broccoli and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes.Uncover and stir occasionally until tender, 2-3 minutes.While broccoli cooks, continue recipe. -
2 Start the Fried Rice
Trim and thinly slice green onions, keeping white and green portions separate.
Place another large non-stick pan over medium-high heat. Add 1 tsp. olive oil and butter to hot pan. Stir often until butter melts, 1-2 minutes.Add white portions of green onions, peppers, edamame, and a pinch of salt. Stir occasionally until edamame is heated through and peppers are tender, 2-3 minutes. -
3 Finish the Fried Rice
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
Add soy sauce, rice, and umami seasoning to hot pan with peppers. Stir occasionally until combined and rice is heated through, 2-3 minutes.Remove from burner.While rice cooks, continue recipe. -
4 Finish Broccoli and Finish Dish
Add teriyaki glaze to hot pan with broccoli and bring to a simmer.
Once simmering, stir occasionally until broccoli is coated, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping rice with teriyaki broccoli and green portions of green onions. Garnish with Sriracha (to taste). Bon appétit!
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