Better Than Takeout Chicken Fried Rice
Lean chicken thigh, fluffy jasmine rice, vegetables and bold Asian flavours in one skillet - a high-protein fried rice that reheats beautifully for the week.
35 min
Serves 5
Recipe from YouTube by Chef Jack Ovens
Ingredients
- chicken thigh (boneless, skinless)800 g
- oyster sauce1.5 tbsp
- Shaoxing wine1 tbsp
- sesame oil1 tsp
- white pepperto taste
- saltto taste
- egg3 eggs (150 g)
- egg whites4 whites (140 ml)
- jasmine rice350 g
- frozen mixed vegetables400 g
- garlic2 cloves (10 g)
- spring onions4 (40 g)
- light soy sauce2 tbsp
- dark soy sauce1 tbsp
Method
Cook the jasmine rice with cold water and a pinch of salt; cool slightly.
Sear the diced chicken thigh with salt and pepper until cooked through; set aside.
Scramble the eggs and egg whites in the same pan; set aside.
Stir-fry the frozen vegetables, garlic and spring onions until tender.
Add the rice, sauces, Shaoxing wine and sesame oil; toss until coated.
Fold the chicken and egg back through. Divide into 5 servings.