Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
2 small bowls cooked rice (about 3 cups cooked rice)
1 roast chicken, chopped
2 carrots, diced
1 capsicum, diced
1/2 small head of white cabbage, diced
1/2 bag bean sprouts
3 garlic cloves, minced
5 medium shallots, diced
1/2 bunch coriander, chopped (optional)
1/3 bunch onion chives, chopped
2 tbsp purple basil, chopped
2 tsp salt
1 tsp cracked black pepper
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp fish sauce
1 1/2 tbsp sugar
3 tbsp olive oil
3 eggs, beaten
Method:
Prepare the Chicken Marinade:
In a bowl, combine the chopped roast chicken with salt, pepper, sugar, soy sauce, sesame oil, and fish sauce. Toss well to coat and let it marinate for about 5 minutes while you cook the vegetables.
Prepare the Rice and Veggies:
Cook the rice according to the package instructions, then set it aside to cool. Dice the carrots, capsicum, and cabbage. Mince the garlic, dice the shallots, and chop the onion chives, coriander (optional), and purple basil.
Cook the Vegetables:
Heat 3 tablespoons of olive oil in a large wok over medium-high heat. Add the diced shallots and sauté for 1 minute. Then, add the minced garlic and sauté for an additional minute until fragrant. Add the diced carrots, capsicum, and diced cabbage. Sauté for another 2-3 minutes until the vegetables are just tender but still slightly crisp.
Add Chicken and Eggs:
Add the marinated chicken to the wok and stir-fry for 2-3 minutes until heated through. Push the chicken and vegetables to one side of the wok, and in the empty space, pour in the beaten eggs. Scramble the eggs until fully cooked and then combine them with the chicken and vegetables.
Add Rice and Bean Sprouts:
Add the cooked rice to the wok, breaking up any clumps. Stir everything together, ensuring the rice is well mixed with the vegetables and chicken. Add the bean sprouts and cook for another 2-3 minutes, stirring occasionally.
Finish with Fresh Herbs:
Once everything is well combined and heated through, add the chopped onion chives, coriander (optional), and purple basil. Stir to incorporate the fresh herbs into the rice.
Serve:
Serve immediately and drizzle with your favourite Lainey’s chili oil for a lovely heat and an extra kick of flavour. Enjoy your vibrant, flavorful chicken fried rice!
Tips:
Rice: Using day-old rice or rice that's cooled to room temperature helps prevent the fried rice from becoming too mushy.
Veggie Variations: You can substitute or add other vegetables such as peas, corn, or zucchini to your liking.
Protein Options: If you prefer a different protein, feel free to swap the roast chicken for shrimp, tofu, or beef.
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