You will not need to buy fried rice again with this easy to recreate chicken fried rice recipe!
- Gluten-Free
- Prep Time 10 Minutes
- Serves: 4
Ingredients
- 4 Cups cooked white rice (day old cold rice)
- 250g Chicken breasts (sliced thinly)
- 1 Tsp Garlic (minced)
- 1 tsp Ginger (minced)
- 2 Tbsp Light Gluten-Free soy sauce
- ½ Brown onion (diced finely)
- ½ Red capsicum (diced)
- ½ Yellow capsicum (diced)
- 1 Carrot (peeled)
- 3 Tbsp Little God Rye – Spicy Sweet & Sour Ketchup Sauce
- 2 Tbsp Sesame oil, plus 2 Tbsp for the wok
- 2 Spring onions (the white part sliced across)
- ½ Tsp ground black pepper
- Pinch of salt
- 1 Tbsp Thai Chilli Jam (optional)
To Serve
- Spring onions (green part chopped)
- 1 Red chilli (sliced)(optional)
- A few sesame seeds
- 2 Tbsp fresh coriander (roughly chopped)
- Korean Hot Sauce
- 1 Tbsp Thai Chilli Jam (optional)
Instructions
Cook the rice a day before and leave in the fridge.
Heat 1 tbsp sesame oil in the wok on a high heat, next, add the chicken and cook for around 2 minutes until cooked, now remove the chicken and pop into a bowl and set aside.
Now put the wok back on high heat with 1 tbsp sesame oil and pop in the onion, carrot and cook for 1 minute and then add the garlic and ginger and cook for another 30 seconds and then add the capsicum and spring onion (white part), cook for 1 minute. Next, add in the rice and fry (add more oil if the wok is too dry) for around 4 minutes, keep moving the rice around the wok so it does not stick or burn.
Now add the Little God Rye, Thai Chili Jam and cook for 1 minute and then add the chicken and cook for another 2 minutes until the chicken is hot.
Serve in a bowl with sesame seeds, spring onion (green part), red chilli, fresh coriander Korean hot sauce and Thai Chili Jam.
Buy the two sauces in a pack here - https://godsofsauces.com.au/products/cooking-with-the-gods-episode-9-recipe-pack