Chicken Fried Rice
March 12, 2019
Quick, easy and fiery! A magical blend of sauces in a fried rice dish to please many…
Ingredients
- 2 cups of cold rice or one packet of microwave quick rice
- 150g chicken thigh fillets, cut in to small cubes
- 3 spring onions (save the green tops to add when serving)
- 2 Lap cheong sausages chopped in to small pieces (optional)
- 3 tbsp HOT Bippi
- 3 tbsp olive oil
- 40ml soy sauce
- 1 tsp dark soy sauce
- 1/2 tsp sesame oil
- 2 eggs, fried (optional)
Instructions
- Heat your wok or wide frying pan and add olive oil, on high heat cook chicken for 8 mins or until cooked and golden.
- Add onion and sausage plus the Bippi. Mix to evenly coat the chicken.
- Stir in rice, mixing continuously for 3 mins, separating any clumps of rice.
- Once rice is separated add the sauces and sesame oil, again continue to mix so the rice is evenly coated and taking on the colour of the sauce.
- Finally add remaining onion tops and serve with or without a fried egg on top.
Make it with
