Chopped & Ready
Weeknight Chicken Fried Rice
with bacon and boom boom sauce
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Eggs, Wheat, Sesame, Soy
- Calorie-Conscious
- Protein-Packed
Chef
Hannah Fenton
In Your Box (serves 4)
- 20 oz. Diced Chicken Thighs
- 16 oz. Cooked White Rice
- 5 oz. Diced Carrots
- 3 oz. Diced White Onion
- 3 oz. Frozen Corn
- 2 fl. oz. Boom Boom Sauce
- 2 oz. Yuzu Dipping Sauce
- 2 oz. Bacon Bits
- ⅗ fl. oz. Tamari Soy Sauce
- 2 tsp. Minced Garlic and Chili Pepper
- 2 tsp. Umami Seasoning
- 2 tsp. Multicolor Sesame Seeds
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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Calories560
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Carbohydrates43g
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Net Carbs40g
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Fat25g
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Protein38g
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Sodium1550mg
Recipe Steps
You Will Need
- Salt
- Olive Oil
- 2 Large Non-Stick Pans
- 1 Microwave
- 1 Microwave-Safe Plate
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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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.
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1 Prepare the Ingredients
Line a microwave-safe plate with a paper towel. Spread bacon evenly on towel-lined plate.
Microwave until crisp, 1-2 minutes.Carefully remove from microwave.While bacon microwaves, pat chicken dry. Don't worry about trimming. Excess fat will render while cooking and add flavor. Season all over with half the umami seasoning (reserve remaining for vegetables) and 1/4 tsp. salt. -
2 Cook the Chicken
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner.While chicken cooks, continue recipe. -
3 Cook the Fried Rice
Place another large non-stick pan over medium heat and add 2 tsp. olive oil.
Add onions, carrots, and remaining umami seasoning to hot pan. Stir occasionally until tender and slightly browned, 8-10 minutes.Add corn and minced garlic and chili pepper (to taste). Stir occasionally until garlic is fragrant and corn is heated through, 1-2 minutes.Carefully massage rice in bag to break up any clumps and remove from packaging.Add rice and stir occasionally until heated through, 1-2 minutes. -
4 Add Chicken and Finish Dish
Add chicken, soy sauce, and yuzu dipping sauce to hot pan with rice. Stir occasionally until combined, 1-2 minutes.
Remove from burner.Plate dish as pictured on front of card, topping rice with boom boom sauce (to taste), sesame seeds, and crispy bacon. Bon appétit!
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