Express
Katsu BBQ Pork Bowl
with carrot and edamame fried rice
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Wheat, Sesame, Soy
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Under %{max_calories} calories
Chef
Jimmy Shay
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)
- 20 oz. Sliced Pork
- 16 oz. Cooked White Rice
- 1 Green Bell Pepper
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5 oz. Edamame
- 5 oz. Diced Carrots
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4 oz. Katsu BBQ Sauce
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2 fl. oz. Teriyaki Glaze
- 4 Green Onions
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⅖ fl. oz. Tamari Soy Sauce
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1 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) bP8Zx0Oz
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Calories590
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Carbohydrates54g
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Net Carbs49g
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Fat19g
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Protein47g
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Sodium1780mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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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
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat sliced pork dry. Coarsely chop, then separate pieces. -
2 Cook the Pork and Peppers
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bell peppers to hot pan and stir occasionally until slightly browned, 2-3 minutes. Add sliced pork, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.Stir in BBQ sauce and soy sauce until combined, 1-2 minutes.Remove from burner.While pork and peppers cook, continue recipe. -
3 Start the Fried Rice
Place another large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add carrots, a pinch of salt, and 2 Tbsp. water to hot pan. Cover and cook until carrots are tender, 3-5 minutes.Uncover and add 1 tsp. olive oil, edamame, white portions of green onions, and 1/4 tsp. salt. Stir occasionally until combined, 1-2 minutes. -
4 Finish Fried Rice and Finish Dish
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
Add rice and teriyaki glaze to hot pan. Stir occasionally until rice is heated through, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping fried rice with pork mixture. Garnish with green portions of green onions and sesame seeds. Bon appétit!
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