I make this Chicken Fried Rice recipe every week using either left over chicken or pork, it’s a lovely way of using up left-overs. If it doesn’t all get eaten on the night my children take it to school for lunch the next day.
- 2 tblsp groundnut oil
- 1 tblsp finely chopped or grated ginger
- 1 red chilli, deseeded and finely chopped
- 2 cloves of garlic, finely chopped
- 2 handful’s of frozen peas defrosted
- 225g cooked chicken
- 1 tblsp sake
- 1tsp Chinese five spice
- 1 tblsp dark soy sauce
- 300g of sushi rice or jasmine rice, cooked and cooled
- 1 tsp toasted sesame oil
- 1 egg broken up with a fork
- 3-4 tblsp light soy sauce
- 2 spring onions, finely sliced
Cook and cool your rice and set aside.
Combine the sake, dark soy sauce and five spice and set aside
Chop your ginger, chilli and garlic and set aside.
Chop your spring onions and set aside.
Defrost your peas by placing in a bowl and covering with boiling water, drain and set aside.
Crack the egg into a bowl, break up with a fork and add the sesame oil, set aside.
Heat your wok until smoking, add the oil followed by the ginger, chilli and garlic. Stir-fry for 10 seconds.
Add the cooked chicken and peas and cook for a minute stiring all the time.
Pour in the sake, soy sauce, five spice mixture followed by the cooked rice, stir well to combine and cook for about 3 minutes.
Push all the fried rice to one side of the wok and pour in the egg and sesame oil mixture, scramble slightly and combine with the fried rice.
Season with the light soy sauce and finally add the spring onion and stir it through before serving.
Did you try this recipe? Tell us how you got on in the comments below.