Meal Kit
Culinary Collection
Teriyaki Portobello and Carrot Fried Rice
with sweet chili sauce
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Wheat, Soy
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Under %{max_calories} caloriesVegetarian
Chef
Rachel Post
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 8 oz. Carrot
- 2 Portobello Mushrooms
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4 fl. oz. Teriyaki Glaze
- ¾ cup Jasmine Rice
- 2 oz. Sweet Chili Sauce
- 2 Green Onions
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0.406 fl. oz. Tamari Soy Sauce (GF)
- 2 Garlic Cloves
- ½ tsp. Minced Ginger
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½ 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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Calories590
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Carbohydrates111g
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Net Carbs106g
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Fat12g
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Protein11g
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Sodium2560mg
Recipe Steps
You Will Need
- Olive Oil
- 2 Large Non-Stick Pans
- 1 Small Pot
- 1 Mixing Bowl
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 shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to rice as desired.
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1 Cook the Rice
Bring a small pot with rice and 11/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside. Uncover and let rice cool slightly. Fluff with a fork.While rice cooks and cools, continue recipe. -
2 Prepare Ingredients and Make Sauce
Using a spoon, scoop out black undersides (gills) of mushrooms and remove stems. Cut mushrooms into 1/4" slices.
Peel, trim, and cut carrot into 1/4" slices on an angle.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Mince garlic.In a mixing bowl, combine sweet chili sauce, teriyaki glaze, ginger (to taste), and garlic. Set aside. -
3 Make the Carrot Fried Rice
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add carrots to hot pan and stir often until lightly browned, 3-5 minutes.
Add white portions of green onions, slightly cooled rice, umami seasoning, and soy sauce. Stir to combine and spread into an even layer. Cook undisturbed, 1 minute.Reduce heat to medium. Stir occasionally, breaking up rice, until carrots are fork-tender and rice is golden-brown, 8-10 minutes.Remove from burner.While fried rice cooks, continue recipe. -
4 Start the Mushrooms
Place another large non-stick pan over medium heat and add 2 tsp. olive oil.
Add mushrooms to hot pan and stir occasionally until tender, 4-6 minutes. -
5 Finish Mushrooms and Finish Dish
Add sauce to hot pan. Bring to a simmer.
Once simmering, stir occasionally until mushrooms are coated, 30-60 seconds.Remove from burner.Plate dish as pictured on front of card, topping rice with mushrooms and sauce. Garnish with green portions of green onions. Bon appétit!
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