Time to fire up the grill. This crispy fried rice topped with chicken and fresh herbs is a must-try.
Ingredients
2 tbs vegetable oil
2 tbs oyster sauce
2 tsp sesame oil
2 Coles RSPCA Approved Australian Chicken Breast Fillets, trimmed (about 300g each)
1/4 cup (60ml) soy sauce
1 tbs finely chopped garlic
1 tbs finely chopped ginger
1 long red chilli, seeded if desired, finely chopped
2 carrots (about 200g total), finely chopped
100g snow peas, strings removed, cut lengthways into thin strips
2 spring onions, white parts and green parts separated, thinly sliced
3 cups (450g) cold cooked jasmine rice
1/2 cup fresh coriander leaves, coarsely chopped
1 tbs sesame seeds, toasted
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
In a medium bowl, whisk the soy sauce, oyster sauce and sesame oil. Reserve 2 tbs of the soy sauce mixture. Combine the chicken and remaining soy sauce mixture in a bowl. Place in the fridge.
Step 2
Prepare a barbecue flat plate and grill for medium-high heat. Remove chicken from marinade and pat dry. Cook on grill for 5-7 mins each side or until cooked through. Transfer chicken to a carving board and rest for 5 mins. Thickly slice.
Step 3
Meanwhile, add vegetable oil to the centre of the flat plate. Using a spatula, spread oil to cover about 30cm square. Add garlic, ginger and chilli to the oil. Cook, using the spatula to stir-fry, for 30 secs. Add carrots, snow peas and white parts of spring onions. Stir-fry for 3 mins. Add rice. Stir-fry for 3 mins. Add reserved soy sauce mixture. Stir-fry for 1 min.
Step 4
Divide fried rice and chicken among serving bowls. Sprinkle with coriander, sesame seeds and green parts of spring onions. Serve immediately.
Curtis Stone's fried rice with BBQ chicken and vegetables
Serves44
Cook time15 min15 minute
Prep time15 min15 minute, + 5 mins resting time
+ 5 mins resting time
Ingredients
2 tbs vegetable oil
2 tbs oyster sauce
2 tsp sesame oil
2 Coles RSPCA Approved Australian Chicken Breast Fillets, trimmed (about 300g each)
1/4 cup (60ml) soy sauce
1 tbs finely chopped garlic
1 tbs finely chopped ginger
1 long red chilli, seeded if desired, finely chopped
2 carrots (about 200g total), finely chopped
100g snow peas, strings removed, cut lengthways into thin strips
2 spring onions, white parts and green parts separated, thinly sliced
3 cups (450g) cold cooked jasmine rice
1/2 cup fresh coriander leaves, coarsely chopped
1 tbs sesame seeds, toasted
Method
Step 1
In a medium bowl, whisk the soy sauce, oyster sauce and sesame oil. Reserve 2 tbs of the soy sauce mixture. Combine the chicken and remaining soy sauce mixture in a bowl. Place in the fridge.
Step 2
Prepare a barbecue flat plate and grill for medium-high heat. Remove chicken from marinade and pat dry. Cook on grill for 5-7 mins each side or until cooked through. Transfer chicken to a carving board and rest for 5 mins. Thickly slice.
Step 3
Meanwhile, add vegetable oil to the centre of the flat plate. Using a spatula, spread oil to cover about 30cm square. Add garlic, ginger and chilli to the oil. Cook, using the spatula to stir-fry, for 30 secs. Add carrots, snow peas and white parts of spring onions. Stir-fry for 3 mins. Add rice. Stir-fry for 3 mins. Add reserved soy sauce mixture. Stir-fry for 1 min.
Step 4
Divide fried rice and chicken among serving bowls. Sprinkle with coriander, sesame seeds and green parts of spring onions. Serve immediately.
