Chicken Fried Rice

Name: Chicken Fried Rice with scallions and bell pepper
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 260 grams Diced Irish Chicken Breast; 1 pack(s) Sweetcorn; 1 unit(s) Carrot; 1 unit(s) Onion; 150 grams Jasmine Rice; 20 milliliter(s) Sesame Oil; 2 sachet(s) Sweet Chilli Sauce; 1 unit(s) Bell Pepper; 1 unit(s) Scallion; 1 sachet(s) Chicken Stock; 2 sachet(s) Ketjap Manis; to taste Oil; to taste Salt; to taste Pepper; unit(s) Egg; to taste Water

with scallions and bell pepper

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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.

Tags:

Egg(s) not included

•Quick

•Family Friendly

Allergens:

Sesame

•Soya

•Wheat

The quantities provided above are averages only.

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

260 grams

Diced Irish Chicken Breast

1 pack(s)

Sweetcorn

1 unit(s)

Carrot

1 unit(s)

Onion

150 grams

Jasmine Rice

20 milliliter(s)

Sesame Oil

(Contains: Sesame)

2 sachet(s)

Sweet Chilli Sauce

1 unit(s)

Bell Pepper

1 unit(s)

Scallion

1 sachet(s)

Chicken Stock

2 sachet(s)

Ketjap Manis

(Contains: Soya, Wheat)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

unit(s)

Egg

to taste

Water

Nutrition Values

Energy (kcal)703 kcal

Energy (kJ)2942 kJ

Fat15.2 g

of which saturates3 g

Carbohydrate102.5 g

of which sugars31.6 g

Dietary Fiber1.1 g

Protein39.6 g

Cholesterol0 mg

Salt2.82 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve

•Grater

•Whisk

Cooking Steps

PDF

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.

Place a large pan over medium-high heat with a drizzle of oil.
Once the oil is hot, add the chicken to the pan and season with salt and pepper.
Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Meanwhile, trim the carrot, then coarsely grate (no need to peel).
Halve the pepper and discard the core and seeds. Slice into thin strips.
Halve, peel and thinly slice the onion.
Drain the sweet corn in a sieve.
Trim and thinly slice the scallion.

Set the cooked chicken aside and return the pan to high heat with sesame oil.
When the oil is hot, add in the carrot, corn, sliced pepper and onion.
Season with salt and pepper and fry until softened stirring occasionally, 4-5 mins.
Add the ketjap manis, sweet chilli sauce and stock and mix well.

Whisk 1 egg (double for 4p) in a bowl.
Shift the veg to one side of the pan. Pour in the egg mix to the empty side of the pan and gently stir with a spatula to create a scrambled texture.
Mix well with the veg and pop in the chicken and cooled rice.
Stir-fry everything together for 2-3 mins. Season the fried rice to taste with salt and pepper.