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In a medium pot, combine the rice, a big pinch of salt and 1½ cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.
While the rice simmers, wash and dry the fresh produce. Heat a second medium pot of salted water to boiling on high. Cut the broccoli into bite-sized florets. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Crack the eggs into a bowl; beat until smooth.
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the cooked rice and blanched broccoli; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the rice is slightly crispy.
To the pan of rice and broccoli, add the eggs, sesame oil, cashews and ⅓ of the soy glaze. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the eggs are cooked through; season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Wipe out the pan.
Place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (shaking off any excess). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the chicken; cook 4 to 6 minutes per side, or until golden brown and cooked through. Add the remaining soy glaze and 2 tablespoons of water; season with salt and pepper. Cook, spooning the glaze over the chicken, 1 to 2 minutes, or until well coated. Transfer to a serving dish. Garnish the cooked chicken and finished fried rice with the sesame seeds and green tops of the scallions. Enjoy!
In a medium pot, combine the rice, a big pinch of salt and 1½ cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.
While the rice simmers, wash and dry the fresh produce. Heat a second medium pot of salted water to boiling on high. Cut the broccoli into bite-sized florets. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Crack the eggs into a bowl; beat until smooth.
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the cooked rice and blanched broccoli; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the rice is slightly crispy.
To the pan of rice and broccoli, add the eggs, sesame oil, cashews and ⅓ of the soy glaze. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the eggs are cooked through; season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Wipe out the pan.
Place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (shaking off any excess). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the chicken; cook 4 to 6 minutes per side, or until golden brown and cooked through. Add the remaining soy glaze and 2 tablespoons of water; season with salt and pepper. Cook, spooning the glaze over the chicken, 1 to 2 minutes, or until well coated. Transfer to a serving dish. Garnish the cooked chicken and finished fried rice with the sesame seeds and green tops of the scallions. Enjoy!
Tips from Home Chefs