Recreate this Chinese restaurant favourite using free range chicken and eggs. Combined with fragrant jasmine rice, Chinese broccoli, mushrooms, carrot, spring onions and crispy fried eschalots to finish. It's quicker to make than waiting for a take away and healthier!
30 Minutes. Free Range. Sugar Free. Dairy Free.
300g free range chicken tenders
1 cup jasmine rice
2 free range eggs
2 spring onions
2 garlic cloves
1 tablespoon fried eschalots
150g Chinese broccoli
1 small carrot
100g button mushrooms
1.5 tablespoons light soy sauce
1.5 tablespoons fish sauce
1 tablespoon caster sugar
Using absorption method, cook rice. Place the rice in saucepan with 2 cups of cold water. Bring to the boil and cook until liquid is absorbed and air bubbles begin to form. Remove from heat. Transfer rice to lined tray. Using a spoon, spread rice out to cool and dry.
Prepare chicken & vegetables
Slice the chicken into thin strips. Crush the garlic. Cut all the Chinese broccoli into 2cm pieces. Finely slice spring onions. Halve the mushrooms then finely slice. Quarter carrot lengthways and finely slice.
Crack eggs into a bowl with salt and pepper then whisk. Heat a wok over high heat until very hot, add a drizzle of olive oil and the eggs. Once almost set (1 minute) flip and using spatula, roughly break into small pieces. Remove from pan and set aside.
Make fried rice
Add more oil to the same wok or pan and bring back to high heat. Add chicken and crushed garlic. Stir-fry for 30 seconds. Add Chinese broccoli, mushrooms and carrot. Stir-fry for 2 minutes. Add rice and premix, stir-fry to combine for 1 - 2 minutes. Remove from heat. Stir through cooked egg.
Portion into bowls and top with spring onions and fried eschalots.
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