Chicken Fried Rice

Chicken Fried Rice
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  1. 2 tbsp light soy sauce
  2. 2 tbsp sweet chilli sauce
  3. 2 tbsp Oyster sauce
  4. 2 tbsp coconut oil
  5. 600g chicken breast, thinly sliced
  6. 1 brown onion, cut into think wedges
  7. 1 clove garlic, crushed
  8. 1 red chilli, finely chopped
  9. 1 small knob of ginger finely chopped
  10. 2 eggs, lightly beaten
  11. 3 cups cooked rice
  12. 1 cup fresh coriander, chopped
  13. 4 shallots sliced diagnoally
  14. 1 small can of water chestnuts drained and sliced
  1. Combine soy sauce, sweet chilli sauce and oyster sauce in a small bowl.
  2. In a small wok, heat three teaspoons of oil at medium heat.
  3. Add half the chicken and stir-fry for 2 minutes or until browned.
  4. Transfer to a plate. Repeat with another teaspoon of oil and remaining chicken.
  5. Add remaining oil and brown onion to wok and stir-fry for 2 minutes until golden.
  6. Add garlic, chilli and ginger and stir-fry for 30 seconds.
  7. Add egg and rice, stir-fry for a few minutes more, or until egg is well combined with rice.
  8. Return chicken to work.
  9. Add soy sauce mixture, coriander, green onions and water chestnuts.
  10. Stir-fry for 2 minutes until well combined.
  1. Spoon into bowls to serve.

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