Chicken fried rice
- September 2016
- Serves 2
- Hands-on time 25 min
Perfect for using up leftover rice and ready in just 25 minutes, this stir fry recipe is a midweek dinner winner.
- 23.1g (5.5g saturated)
- 51.7g (15.9g sugars)
- Groundnut oil for frying
- 3 banana shallots, finely chopped
- 4 British free-range chicken thigh fillets, cut into 2cm chunks
- 1 tbsp clear honey
- 2 garlic cloves, crushed
- Large thumb-size piece fresh ginger, finely grated
- 1 small red chilli, deseeded and finely chopped
- 2 large free-range eggs, lightly beaten
- 250g cooked basmati rice
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 150g frozen peas, defrosted
- 4 spring onions, finely sliced
- Bunch fresh coriander, chopped
- Toasted cashews and lime wedges to serve
- Heat a glug of oil in a large wok over a high heat and cook the shallots until soft. Meanwhile put the chicken in a medium mixing bowl and coat it in the honey.
- Add the garlic, ginger and chilli to the shallot pan and cook for another minute, stirring constantly, then add the chicken and fry for 5-8 minutes or until cooked through. Tip out onto a plate and keep it to hand.
- Tip the eggs into the pan, let them set slightly, then stir until completely cooked. Return everything to the pan, add the rice and fry, stirring, for 2 minutes. Add the soy sauce, fish sauce, peas and spring onions with a pinch of black pepper, then fry for 2 minutes. Stir in the coriander, scatter over some cashews and serve with lime wedges.
Day-old rice that’s been cooled, then chilled, or ready-cooked rice from a packet work best in this recipe.
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