Chicken fried rice recipe

68 ratingsRate
  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 340 calories / serving
  • Freezable
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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.

 

See more chinese recipes

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  • Ingredients

  • 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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  • Calories
    340
    17%
  • Sugar
    2g
    3%
  • Fat
    17g
    25%
  • Saturates
    3g
    15%
  • Salt
    2.6g
    44%
of an adult's Reference Intake daily amount.
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