Chicken Fried Rice
Servings: 6
Calories: 475kcal
Ingredients
for the stir-fry sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 2 teaspoons flaky salt
- 2 tablespoons vinegar
- 1 tablespoon Shaoxing wine
- ¼ teaspoon white pepper
for the chicken
- 500 g boneless chicken thigh cut into 2cm pieces.
- 1 teaspoon garlic powder
- ½ teaspoon red chilli powder
- 1 teaspoon flaky salt
- 1 tablespoon corn starch
- 1 tablespoon oil
for the stir-fry
- 1 tablespoon oil
- ½ cup (65 g) finely diced brown onion
- ½ cup (60 g) diced carrot
- 1 tablespoon minced garlic
- ½ cup (70 g) green peas fresh or frozen
- ½ cup (40 g) diced mushroom
- ½ cup (45 g) diced red capsicum
- 5 cups cooked rice basmati or short grain
- 3 eggs whisked
- ½ cup spring onion
- 1 cup chopped lettuce
Instructions
- Stir-Fry Sauce - Make the stir fry sauce by mixing light and dark soy sauce, sugar, salt, vinegar, Shaoxing wine and white pepper in a bowl.
- Chicken - Add chicken, garlic powder, chilli powder. Salt and corn starch to a bowl. Mix well and set aside for 10 minutes. Heat oil in a large wok on high heat. Add chicken and stir-fry on high for approximately 6 minutes until just cooked. Remove and set aside.
- Heat another tablespoon oil in the wok on high. Add onion and carrot and stir fry for 30 seconds until glazed and starting to caramelize. Add garlic and stir fry for a few seconds until fragrant. Add peas, mushroom and capsicum. Toss and stir fry for 30 seconds.
- Add rice and mix well. Push rice to the side of the wok and add the whisked egg in the gap. Cook for a few seconds, then push and toss the egg with a wooden/metal turner, slowly mixing it into the rice until the rice takes on a yellow hue.
- Drain all the liquid from the chicken. Add the cooked chicken and sauce to the rice and mix well. Tossing constantly, stir fry for a minute until everything is heated through.
- Add spring onion and lettuce. Toss to mix well and stir fry for a further 30 seconds until greens are just glazed.
- Remove from heat. Rest for a couple of minutes and serve hot.
Nutrition
Calories: 475kcal | Carbohydrates: 47g | Protein: 22g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 1518mg | Potassium: 446mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2641IU | Vitamin C: 25mg | Calcium: 57mg | Iron: 2mg