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Oriental egg-fried rice with sesame chicken


Oriental egg-fried rice with sesame chicken (Photo

Ingredients 21
Servings 6
Time 20 min

Ingredients

  • 30
    ml
    oil
  • 4
    eggs, whisked
  • 1
    onion, chopped
  • 6
    spring onions, chopped
  • 2
    carrots, peeled and diced
  • 250
    ml
    frozen peas
  • 1 can
    whole-kernel corn, drained
  • 250
    ml
    4x cooked jasmine rice
  • handful
    of fresh coriander, chopped
  • 4 chicken breast fillets, cubed
  • 5
    ml
    salt
  • 5
    ml
    white pepper
  • 125
    ml
    cornflour
  • oil for shallow-frying
  • 60
    ml
    honey
  • 30
    ml
    soy sauce
  • 1 garlic clove, chopped
  • 5
    cm
    fresh ginger, grated
  • 1 chilli, chopped
  • 30
    ml
    sesame seeds, toasted
  • extra soy sauce (optional)
 

Method

30 min
 

1. Heat half the oil in a large pan and stir-fry the eggs. Remove and set aside.

2. Heat the rest of the oil in the same pan and stir-fry the onion until soft. Add the spring onions and carrots and stir-fry for a minute.

3. Add the peas, corn and rice and stir-fry until warm. Lightly mix the egg and coriander through the rice and set aside.

4. Chicken: Season the chicken with the salt and pepper. Sprinkle the cornflour over and shake off any excess.

5. Heat the oil in a pan and fry the chicken in batches until crispy. Drain on paper towels.

6. Sauce: Put all the ingredients in a saucepan and bring to the boil. Turn the heat down and simmer until slightly thickened. Pour the sauce over the chicken.

7. To serve: Transfer the rice to a serving dish and arrange the chicken on top. Sprinkle the sesame seeds over and serve with extra soy sauce (if using).

 

 

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