Oriental egg-fried rice with sesame chicken

Oriental egg-fried rice with sesame chicken
Oriental egg-fried rice with sesame chicken
Jacques Stander/Drum
Prep Time: 20 min
Servings: 6
Cooking Time: 30 min
  • 2 - carrots, peeled and diced
  • 4 - eggs, whisked
  • 250ml - frozen peas
  • 410g - whole-kernel corn, drained
  • 4 - chicken breast fillets, cubed
  • 4x250ml - cooked jasmine rice
  • 5cm - fresh ginger, grated
  • 1 - onion, chopped
  • 30ml - sesame seeds, toasted
  • 6 - spring onions, chopped
  • 30ml - soy sauce
  • - extra soy sauce (optional)
  • 1 - garlic clove, chopped
  • 5ml - white pepper
  • - oil for shallow-frying
  • 5ml - salt
  • 60ml - honey
  • 1 - chilli, chopped
  • 125ml - cornflour
  • 30ml - oil
  • - handful of fresh coriander, chopped

1 Heat half the oil in a large pan and stir-fry the eggs.

Remove and set aside.

2 Heat the rest of the oil in the same pan and stir-fry the onion until soft. Add the spring onions and carrots and stir-fry for a minute.

3 Add the peas, corn and rice and stir-fry until warm. Lightly mix the egg and coriander through the rice and set aside.

4 Chicken Season the chicken with the salt and pepper.

Sprinkle the cornflour over and shake off any excess.

5 Heat the oil in a pan and fry the chicken in batch-es until crispy. Drain on paper towels.

6 Sauce

Put all the ingredients in a sauce pan and bring to the boil.

Turn the heat down and simmer until slightly thickened.

Pour the sauce over the chicken.

7 To serve

Transfer the rice to a serving dish and arrange the chicken on top.

Sprinkle the sesame seeds over and serve with extra soy sauce (if using).