Chicken fried rice recipe

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  • Rating: 4 stars
  • Cost per serving: £1.21
  • 5 mins to prepare and 15 mins to cook Takes: 5 mins to prepare and 15 mins to cook
  • 4 Serves: 4
  • Freezable

Heat a wok or pan over a high heat and add the groundnut oil. Add the ginger, shallots and Chinese mushrooms and cook for a few seconds.

Add the chicken and cook for a minute or two, then add the rice wine or sherry followed by the five-spice powder. As the chicken starts to turn white, add the dark soy sauce.

Add the peanuts and then the rice, mix well and stir-fry for 1 minute.

Season with the light soy sauce, sesame oil and pepper to taste and stir to mix. Finally, stir in the spring onion, transfer to a serving dish and serve immediately.

 

 

Chinese Food Made Easy by Ching-he Huang, £16•99, HarperCollins. Click here to buy the book.

 

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  • 2tbsp groundnut oil
  • 1tbsp freshly grated root ginger
  • 3 shallots, finely chopped
  • 3 dried Chinese mushrooms, soaked in hot water for 20 minutes, then drained and finely chopped
  • 250g (8oz) skinless chicken breast fillets, finely diced
  • 1tbsp Shaohsing rice wine or dry sherry
  • 1tsp five-spice powder
  • 1tbsp dark soy sauce
  • 50g (2oz) dry-roasted peanuts
  • 300g (10oz) cooked jasmine rice or glutinous rice
  • 3-4tbsp light soy sauce
  • 1-2tbsp toasted sesame oil
  • ground white pepper
  • 1 spring onion, finely chopped
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Each serving contains
  • Calories 340 17%
  • Sugar 2g 3%
  • Fat 17g 25%
  • Saturates 3g 15%
  • Salt 2.6g 44%
of an adult's Reference Intake amount. Find out more
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