Chile Fried Rice With BBQ Chicken |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a great after work fast meal as I just buy a whole barbecued chicken on my way home from work and use quick cooking rice. So you end up with a tasty meal with fresh vegetables cooked up in no time at all. I have listed the vegetables I used in this dish, as this is what I had left in the fridge that needed using up, so you can change vegetables and quantities. I usually make this with broccolini but I had some broccoli florets to use up so I used them instead. Ingredients:
1 barbecued chicken, shredded |
2 tablespoons peanut oil (divided use) |
4 eggs, beaten lightly |
1 onion, sliced thinly |
3 garlic cloves, crushed |
2 fresh red chilies, sliced thinly, add as many seeds as you like |
7 broccoli florets, chopped |
120 g shiitake mushrooms, sliced thinly |
1 carrot, chopped finely (80g) |
90 g snow peas, trimmed |
3 green onions, sliced thinly |
3 cups cooked rice, white long grain rice |
2 tablespoons light soy sauce |
3 tablespoons hoisin sauce (i use blue dragon brand.) |
1 1/2 tablespoons ketjap manis (sweet soy sauce) |
Directions:
1. Heat 2 Teaspoon of peanut oil in a wok, add half the egg mixture, swirl to make a thin omelette. Remove omelette from wok, roll up then cut into thin strips. Repeat process using another 2 teaspoons of oil and remaining egg.
2. Heat the remaining oil in wok, stir fry onion, garlic and chili, until onion softens, add broccoli, mushrooms and carrot, stir fry 1 miunte.
3. Add sauces, snow peas, green onion, chicken and rice, stir-fry until vegetables are just tender and the dish is hot, add omelette, toss gently.
4. Serve immediately.
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