Chicken & Egg Fried Rice
with Veggies & Spring Onion
- Gluten
- Soy
- Wheat
- Molluscs
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Chicken is first roasted to perfection in the oven and then transferred to the grill to get that crackling nice and golden. Lay it all down on a bed of scrambled fried rice and you'll be at the bottom of the bowl in no time.
Ingredients
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat)
1
Broccoli
1
Carrot
1 tin
Sweetcorn
2
Garlic
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
1
Spring Onion
330 g
Chicken Thigh
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken thigh until browned, 2 minutes each side. • Transfer chicken to a lined oven tray and bake until cooked through, 8-12 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, half-fill a medium saucepan with boiling water.
• Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• While rice is cooking, drain sweetcorn.
• Chop broccoli (see ingredients), including stalk, into small florets. Thinly slice carrot (see ingredients) into rounds. Thinly slice spring onion. Finely chop garlic.
• In a small bowl, combine oyster sauce, Asian BBQ seasoning, garlic and a splash of water.
• When the pork belly has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. Cook corn, broccoli and carrot until just tender, 5-6 minutes.
• Reduce heat to medium, then crack the egg into the pan. Scramble until cooked through, 1 minute.
• Add cooked rice and oyster sauce mixture to the pan with veggies, tossing, until well combined, 1-2 minutes. Season to taste with pepper.
• Slice chicken thigh.
• Divide egg fried rice between bowls.
• Top with crispy BBQ chicken and spring onion to serve. Enjoy!
