Ginger and Chicken Fried Rice

Product code: GFRICE

Makes: enough for 4 people
Prep time: 20 minutes
Cooking time: 10 minutes
Effort: Easy

  • 2 skinless & boneless chicken thighs
  • 200g Jasmine rice
  • 2 mediums eggs, beaten
  • 40g ginger, julienned finely
  • 2 garlic cloves, chopped
  • 2 tsp light soya sauce
  • ¼ tsp caster sugar
  • 1 tbs vegetable oil

Marinade for chicken

  • 1tsp soya sauce
  1. Cook the rice according to the packet instructions. Best cooked the day before or you can use leftover rice. Fluff up the rice with a fork and let it cool. The rice should be fluffy and not clumpy.
  2. Cut chicken into strips and then into 1cm cubes. Marinade the chicken with soya sauce for at least 20 minutes.
  3. Heat oil in wok and fry garlic and ginger until ginger softened, about 1 minute. Add chicken and fry until chicken turns opaque. Push the chicken to the back of the wok to leave a space in front to pour your eggs in. Scrambled and fold in the chicken. Stir fry until eggs begins to solidified.
  4. Add rice, soya sauce and sugar and incorporate well. Fry for 2 more minutes. Turn off heat and enjoy hot or room temperature.