Chicken Fried Rice
with scallion and bell pepper
Chicken fried rice is an undisputed fast food favourite. Now you can give your local takeaway a run for its money with this quick, easy and super tasty dish.
The quantities provided above are averages only.
Ingredients
260 grams
Diced Irish Chicken Breast
1 pack(s)
Sweetcorn
150 grams
Jasmine Rice
2 sachet(s)
Sweet Chilli Sauce
1 unit(s)
Bell Pepper
2 unit(s)
Scallion
1 sachet(s)
Chicken Stock
2 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
1 sachet(s)
Teriyaki Sauce
(Contains Soya, Wheat)
20 milliliter(s)
Sesame Oil
(Contains Sesame)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Boil a large pot of salted water for the rice.
- Once boiling, add the rice and cook for 12-15 mins.
- Drain in a sieve and rinse through with cold water to cool the rice.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the chicken to the pan. Season with salt and pepper.
- Fry until golden on the outside, 6-7 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
- Halve the pepper and discard the core and seeds. Chop into 1cm pieces.
- Drain the sweetcorn in a sieve.
- Trim and thinly slice the scallion.
- Add the sweetcorn and bell pepper to the chicken.
- Fry until softened, 4-5 mins.
- Add the sesame oil and lemongrass paste and fry until fragrant, 30 secs. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Increase the heat of the pan to high and add the cooled rice.
- Cook, stirring, until warmed through, 2-3 mins.
- Remove the pan from the heat.
- Add the ketjap manis, teriyaki sauce and stock powder.
- Mix well to combine. Season to taste with salt and pepper.
- Divide your chicken fried rice between bowls.
- Drizzle over the sweet chilli sauce.
- Top with a sprinkling of sliced scallion.
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