Chicken fried rice by lindash


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                                                                           fried rice
                                                                           “I love this dish because
                                                                            it’s so easy and delicious.”
                                                                           - Curtis Stone

TOTAL TIME: 25 mins       PREPARATION TIME: 15 mins        SERVES: 4

Method                                                                       Ingredients

1. Cook rice in rice cooker or according to packet directions with
   approximately 1 ½ cups water (375ml) until tender. Transfer to a          1 cup Coles long grain white rice,
   baking paper lined tray, cover with plastic wrap and refrigerate          rinsed, drained
   until cold.                                                               1/3 cup canola oil (from pantry)
2. Heat 1 tbsp oil in a large wok over medium-high heat. Add the eggs        2 large Coles Smart Buy eggs, lightly beaten
   and stir with a wooden spoon for about 30 seconds or until just           4 Coles chicken thigh fillets, skin removed,
   cooked. Remove from the wok and set aside on a plate.                       cut into bite size pieces
3. Return the wok to the heat and add another tbsp of oil, season the        1/2 medium brown onion, thinly sliced
   chicken with salt and pepper and cook for 4-5 mins, or until golden       1 large carrot, peeled and finely diced
   and cooked through. Remove cooked chicken to a plate.
                                                                             1/2 x 400g can Coles corn kernels, drained
4. Heat the remaining oil in the wok over medium-high heat. Add the          1/2 bunch buk choy
   onion and carrot to the hot wok and stir-fry for 2-3 mins to soften.
                                                                             2 tbsp Coles soy sauce
   Add the cold rice and stir-fry for 2 mins or until heated through.
   Season with salt and pepper. Stir in the eggs, chicken, corn and          1 tsp Yeos sesame oil
   buk choy.                                                                 1/4 bunch coriander leaves, to serve
5. Add the soy sauce and sesame oil and continue to stir-fry for             Salt and pepper (from pantry)
   1 minute. Transfer the rice to a large serving platter, sprinkle with
   the coriander.

  Serving suggestion: Serve with steamed vegetables.

                For more of Curtis’ recipe hints and tips, visit

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