All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
No styrofoam-y, bland store-bought rice cakes here! This isn't something you have to spread peanut butter on to eat; instead, you'll form plump patties out of fragrant jasmine rice. And keep that musty peanut butter in the jar! Here, you're stir-frying delicious vegetables, including meaty mushrooms and healthy bok choy, tossed in teriyaki glaze.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
Cook the Rice
Bring a small pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Transfer rice to prepared baking sheet, spread into an even layer, and refrigerate or freeze until cool enough to handle. While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate. Mince garlic. Remove any discolored outer leaves from bok choy and trim ends. Coarsely chop leaves. Quarter stem and cut into 1" pieces. Peel, trim, and cut carrot into very thin slices. Stem mushrooms and cut caps into ¼" strips. Slice Fresno chile into thin rounds. Discard seeds if you prefer less spice.
Make the Rice Mixture
Add cooled rice, panko, liquid egg, white portions of green onions, half the garlic (reserve remaining for vegetables), ½ tsp. salt, and ¼ tsp. pepper to a mixing bowl. Mix until rice easily sticks together, smashing some rice as you go. Reserve prepared baking sheet; no need to change foil.
Form and Roast the Rice Cakes
Wet hands before working with rice cakes to prevent sticking. Separate rice mixture into four balls. Press into ½" thick, 4" diameter patties. Place a large non-stick pan over medium-high heat. Add 2 Tbsp. olive oil and rice cakes to hot pan. Cook until browned, 3-5 minutes per side. Remove rice cakes to prepared baking sheet and roast until heated through, 6-8 minutes. Reserve pan; no need to wipe clean.
Stir-Fry the Vegetables
Return pan used to brown rice cakes to medium-high heat. Add 1 tsp. olive oil, bok choy stems, carrot, and mushrooms to hot pan. Stir often until lightly browned, 4-5 minutes. Add bok choy leaves, ¼ cup water, remaining garlic, and Fresno chile (to taste). Stir occasionally until water evaporates and bok choy stems are tender, 2-4 minutes. Add teriyaki glaze, combine thoroughly, and remove from burner.
Finish the Dish
Place any remaining sauce on a plate. Place rice cakes on sauce. Place vegetables next to rice cakes, or on top. Garnish with green portions of green onions.
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