Oriental egg-fried rice with sesame chicken

Drum
6 servings Prep: 20 mins, Cooking: 30 mins By DRUM
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Ingredients (21)

30 ml oil
4 eggs — whisked
1 onion — chopped
6 spring onion — chopped
2 carrots — peeled and diced
250 ml peas — frozen
410 g sweetcorn — tinned, drained
4x250 ml rice — jasmine, cooked
fresh coriander — handful, 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 — cloves, chopped
5 cm fresh ginger — grated
1 fresh chillies — chopped
30 ml sesame seeds — toasted
soy sauce — optional
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Method:

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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