Ingredients
Prep
Method
- 4 Garlic Cloves
- 1 Ginger (Large thumb size piece)
- Boneless & Skinless Chicken Thighs
- 7 Tbsp Cornflour
- 1 Tbsp Chinese 5 Spice
- 1 Tbsp Table Salt
- 1 Tbsp Ground Black Pepper
- 1 Pepper
- 1 White Onion
- Mushrooms (about a handful)
- 3 Eggs
- White Rice
- 4 Tbsp Soy Sauce
- 250 ml Vegetable Oil
- 2 Spring Onions
Prep
- Set the oven to approx 180 deg c
- Peel and mince garlic cloves
- Peel and finely grate ginger
- Slice onion and pepper to a medium thickness
- Chop chicken thighs into bite-size chunks
- Crack eggs into a cup and whisk
- Chop the spring onion diagonally
Method
- Combine the cornflour, salt, pepper and Chinese 5 spice in a large mixing bowl. Add the chicken and toss until completely covered.
- Next, cook the rice as per packet instruction, drain and leave to cool.
- Grab a frying pan, add the vegetable oil and place on a high heat. To test the temperature throw in a small slice of onion - if it sizzles straight away... the temperature is perfect!
- Gradually add the chicken into the hot oil, turning every minute or so until cooked through. Once cooked, transfer to a baking tray and pop into the oven while we cook the rest of the meal! This will help the chicken to remain crispy!
- Grab a wok and add a little olive oil. Add the onion, pepper, mushrooms, garlic and ginger and cook until al dente. Scoop the veg out the wok and into a bowl. (cover to keep warm)
- Place the wok back on a medium heat and add the eggs. Leave the eggs for 20 seconds then slowly stir. Once the eggs begin to cook, add the rice and fold through. Add the soya sauce and mix well. Taste the rice - if required add more soya sauce (depends how you like it!...)
- Now its time to plate up! Take the egg fried rice, add the vegetables then top with the Salt n' Pepper chicken and spring onion.... and VOILA!
60 Minutes