Name: Spicy Cantonese Chicken Fried Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1 barbecued chicken; 450g packet microwave long grain white rice; 120g sachet Ready Sauce for Cantonese Chicken; ½ tsp dried chilli flakes; ¼ cup vegetable oil; 1 cup frozen peas; 1 cup grated carrot; 2 eggs, lightly beaten; 1 bunch baby pak choy, trimmed, thinly sliced crossways; 2 green spring onions, thinly sliced, plus extra to garnish; 1 tblsp soy sauce

Spicy Cantonese Chicken Fried Rice

A delicious bowl of comfort.

Skip to Recipe

Serves 4

Prep

Cook

20M

Total

25M

TIP: Omit chilli flakes for a milder flavour. If you prefer, replace the white rice with microwave brown wholegrain rice. You will need about 3 cups (450g) chicken meat.

Ingredients

1 barbecued chicken

450g packet microwave long grain white rice

120g sachet Ready Sauce for Cantonese Chicken

½ tsp dried chilli flakes

¼ cup vegetable oil

1 cup frozen peas

1 cup grated carrot

2 eggs, lightly beaten

1 bunch baby pak choy, trimmed, thinly sliced crossways

2 green spring onions, thinly sliced, plus extra to garnish

1 tblsp soy sauce

Method

Step 1

Remove and discard skin and bones from chicken. Coarsely shred meat.

Step 2

Heat rice according to packet directions.

Step 3

Meanwhile, place chicken, Ready Sauce and chilli flakes in a large bowl. Mix well.

Step 4

Heat 2 tblsps of the oil in a large non-stick wok over a high heat. Add chicken mixture in two batches. Stir-fry for about 3 minutes, or until browned and hot. Remove from wok.

Step 5

Heat remaining oil in wok over a high heat. Add rice, peas and carrot. Stir-fry for 2 minutes. Make a well in the centre of rice. Add eggs. Stir-fry for a further 1 to 2 minutes, or until scrambled through rice.

Step 6

Return chicken to wok with pak choy, onions and soy sauce. Stir-fry until hot. Remove from heat.

Step 7

Garnish fried rice with extra sliced onion.

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Ingredients

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