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Oriental egg-fried rice with sesame chicken


oriental egg

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
  • 410
    g
    whole-kernel corn, drained
  • 4x250
    ml
    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 batch-es until crispy. Drain on paper towels.

6 Sauce

Put all the ingredients in a sauce pan 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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Pasta e Piselli

2020-02-21 10:48
 
 
 
 
 
 
 
 
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