Recipe

Chicken Fried Rice

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Chicken Fried Rice

Tender free-range chicken served with veggies and fried rice topped with an Asian sauce and fresh coriander.




Ingredients to serve 2

  • ½ cup x parboiled brown rice
  • 2 cups x boiling water (for the brown rice)
  • 1 tbsp x soy sauce
  • 1 tbsp x sweet & sour sauce
  • 2 x carrots – peel & dice (½ cm)
  • 4 x spring onions – slice thinly at an angle
  • 1 x sweetcorn cobs – cut off kernels
  • 1 x eggs (from your pantry) – beat lightly
  • 300g x chicken fillets
  • 10g x ginger – peel & chop finely
  • 1 clove x garlic – peel, grate finely & chop
  • 5g x fresh coriander – pick off leaves, discard stalks
  • ½ x chilli (optional) – deseed & chop
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 cup x parboiled brown rice
  • 4 cups x boiling water (for the brown rice)
  • 2 tbsp x soy sauce
  • 2 tbsp x sweet & sour sauce
  • 4 x carrots – peel & dice (½ cm)
  • 8 x spring onions – slice thinly at an angle
  • 2 x sweetcorn cobs – cut off kernels
  • 2 x eggs (from your pantry) – beat lightly
  • 600g x chicken fillets
  • 20g x ginger – peel & chop finely
  • 2 cloves x garlic – peel, grate finely & chop
  • 10g x fresh coriander – pick off leaves, discard stalks
  • 1 x chilli (optional) – deseed & chop
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: For speed, cook the brown rice before prepping the rest of the ingredients as indicated above.

Step 2

Brown rice (parboiled): Boil the kettle. Pour the boiling water (see quantity above) into a saucepan, add the rice and a pinch of salt. Bring to the boil then gently simmer with the lid on for 18-20 minutes on a low heat. Drain if there is any excess water. Set aside to cool down slightly.

Step 3

Sauce: Mix together the soy sauce and sweet & sour sauce. Set aside.

Step 4

Veggies & fried rice: Place a large pan on high heat with a drizzle of olive oil. When the oil is hot, add the carrots, spring onions and corn and sauté for 3 minutes until charred. Turn the heat down to medium, add the rice and cook for 1 minute, then pour in the beaten egg and stir for 1-2 minutes. Season with salt and pepper to taste. Remove from the pan and keep warm.

Step 5

Chicken: Season the chicken fillets with salt and pepper. Using the same pan, on medium-high heat, add a drizzle of olive oil. When the pan is hot, add the chicken fillets. Cook for 3 minutes, then add the ginger, garlic and HALF the sauce. Cook for another 2 minutes until the chicken is golden and cooked through.

Step 6

Serve the chicken with the veggies and fried rice. Drizzle over the REST of the sauce and sprinkle over the coriander. Parents, if you like the heat, add chilli.