Chicken Fried Rice
WITH Sarah McCarthy
Dinner/Lunch • 45 Minutes • Serves: 4 • Cost: $11.00 ($2.75 Per Serve)
A different way to cook fried rice - baking it! Take away the bacon and egg and it becomes a one-pan dish that you can just throw everything in to on the nights you need something easy with minimal washing up. Great as a main with the chicken, otherwise you can remove the chicken and use it as a sides dish. An easy way to get in a variety of coloured vegetables, therefore many different vitamins, minerals and antioxidants to keep you living a longer and happier life!
INGREDIENTS
- Basmati rice, uncooked (1.5 cups)
- 1.5 cups chicken stock
- 2 tbsp soy sauce
- 2 garlic cloves, minced
- 2 cups frozen diced vegetables (carrot, pea, corn)
- ¾ cup diced bacon
- 2 eggs
- 1 spring onion, sliced
- 1 tbsp mirin
Chicken marinade
- 500g chicken breast, cut into slices
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 garlic clove, minced
- 1 tbsp mirin
METHOD
- Preheat the oven to 200 degrees.
- Place rice, chicken stock, soy sauce, garlic and mirin in a metal pan. Shake to spread the rice evenly, ensuring all the rice is submerged under the stock.
- Fry off bacon in a pan over medium heat for a few minutes until crispy.
- Sprinkle the vegetables evenly across the surface, then sprinkle the bacon on top.
- Cover with the lid/foil and bake for 25 minutes.
- Place the marinated chicken ingredients in a bowl and mix well to combine. Set aside to marinate while the rice cooks.
- Remove the lid/foil, add ½ cup of water if rice is not cooked through, then spread the chicken in a single layer across the surface of the rice. Bake, uncovered, for 20 minutes.
- Whisk the eggs and cook on the stove until cooked through and scrambled.
- Remove from the oven, cover with the lid/foil and rest for 10 minutes.
- Mix rice and break it up. Add the scrambled egg. Sprinkle with spring onion. Gently toss to mix through and serve.
