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  • Writer's pictureBasma Masri
    • Jul 4, 2020
    • 2 min read

Chicken fried rice

Serves 4

 

Calories: 547kcal

Carbs: 21g

Fat: 37g

Protein: 33g

 

A modern twist on classic chicken fried rice.

 
 

This recipe uses mange tout, edamame and Chinese cabbage, luxuriously dressed in a delicious Chinese dressing. Served with fragrant and tender chicken thighs.

 

INGREDIENTS

  • 1 cup rice, cooked

  • 500g chicken thigh strips

  • 100 g mange tout

  • 3 free range eggs

  • 2 spring onion, finely sliced

  • 1 small Chinese cabbage, finely sliced

  • 1 medium red onion

  • 1 large carrot, finely sliced

Marinade:

  • 1 Tsp sugar

  • 2 Tbsp soy sauce

  • 1 Tbsp sesame oil

  • 1 Tsp garlic powder

  • 1 Tsp ginger powder

  • 1 Tbsp Oyster sauce

  • 1/4 Tsp white pepper


GARNISH

  • Nigella seeds

  • Freshly toasted sesame seeds

  • Spring onion

  • Crispy fried onion

INSTRUCTIONS

  • To make the marinade, in a large bowl; whisk the sugar, soy sauce, sesame oil,garlic powder, ginger powder, oyster sauce & white pepper until well combined.

  • Add chicken thigh strips to the bowl and toss to fully coat. Let the chicken sit in the marinade for 2-3 hours or preferably over night.

  • To a cast iron skillet, over a high heat- add the vegetables and grill until lightly golden. Set aside.

  • Transfer the marinated chicken to a wok or heavy based saucepan. Cook the chicken with the marinade for 10-15 minutes or until fully cooked.

  • Remove the chicken and set aside for use later.

  • To the same wok, add a little vegetable oil & lightly scramble the eggs.

  • Add the rice & vegetables to the cooked eggs, fry over a medium-high heat.

  • Finally add the cooked chicken and marinade stock. Mix the fried rice well & season to taste.

  • Plate with a drizzle of soy-sauce (optional) a sprinkle of toasted sesame & Nigella seeds and a little finely shredded spring onion.

  • Serve hot & enjoy!

  • Try with Vegetarian spring rolls.

 

Dedicated to Diala

 

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