Chicken and broccolini fried rice

Real~Living

Cooking time: Less than 30 minutes

Cuisine: Chinese

Serves: 4

Tools

Kitchen friendly view

Photography & prop styling Katie Quinn Davies

By Recipe Ali Irvine

Ingredients

3 tbsp peanut oil
2 eggs
1½ tbsp water
6 chicken thighs, quartered
3 garlic cloves, minced
1 tbsp freshly grated ginger
4 spring onions, trimmed & sliced
3 bacon rashers, rind removed, sliced
1 bunch broccolini, trimmed & sliced
5 cups cold cooked long-grain rice (See tip below)
1 tbsp oyster sauce
1½ tbsp light soy sauce
2 cups bean sprouts
1 spring onion, sliced diagonally into fine strips, to garnish

Sharp knife
Large wok
Whisk
Small bowl
Chopping board
Metal spoon

Preparation method

Cook egg Heat 1 tbsp peanut oil in a large wok over high heat.

Whisk eggs and water together in small bowl, pour into hot wok and swirl around to edges to create a thin layer. Cook egg for 30 secs until just set. Remove egg from wok by rolling up from one side. Place on board and slice into thin strips.

Heat remaining oil in wok. Cook chicken pieces for 2 mins.

Add garlic, ginger, 4 sliced spring onions and bacon and cook for 3 mins. Add broccolini and cook for a further 3 mins.

Add rice and stir to coat in flavoured oil. Add sauces and cook for 2 mins, stirring regularly.

Stir through egg strips and most of bean sprouts.

Serve Spoon into serving bowls and garnish with remaining bean sprouts and sliced spring onion.
We used chicken and bacon in our fried rice dish, but you could just as easily add pork, beef, or substitute the meat with extra vegies or tofu for a quick and tasty vegetarian meal.

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