Fried Rice

Smoky, wok fried, shoulder-to-shoulder, street food.

Living vicariously through Mark Weins.

INGREDIENTS

• 300g leftover cooked rice

• 200g chicken, diced

• 2 whole eggs

• 2 Tbsp olive oil

• 2 sprigs of spring onion, mince the white part and finely slice the green

• 4 cloves garlic, minced

• 100g green beans, chopped

Sauce

• 1 Tbsp oyster sauce

• 1 Tbsp soy sauce

• 1 Tbsp rice vinegar

• 1 tsp sesame oil

METHOD

1. Prepare all ingredients and have everything laid out ready to go.

2. Combine all sauce ingredients together

3. Place a pan/wok over high heat and bring to smoking point.

4. Add a tsp of oil and scramble the egg. Remove the egg from the pan and bring back to a smoke point. 

5. Add another tsp of oil to the pan and then add the chicken. Sir fry for 3-4 minutes or until chicken is around 75% cooked, then remove from the pan.

6. Repeat this process, add the remaining oil to the pan and add the white part of the spring onion and garlic. Stir fry for 20-30seconds.,

7. Add the beans and stir fry for a further 30seconds.

8. Add the cooked rice, break up the grains, and stir fry through the vegetables. 

9. Add the egg back to the pan, break up and stir fry through. 

10. Add the chicken and continue to stir fry for a further 20-30sec.

11. Add the sauce around the outside of the pan and toss to combine.

12. Top with the green part of the spring onions and serve.

Recipe serves two.

Nutritional Information: Per serve 

Energy: 573kcal

Protein: 36g

Fat: 22g

Carbohydrates: 55g