- Preparation time
- 15 mins
- Cooking time
- 45 mins
- Difficulty
- Easy
- Serves
- 4 people
- Meal course
- Dinner
- Posted by
- Posted on
- September 15, 2015
This family recipe is saaaa easy! The marinade has enough flavour going on, that you don’t need to pre-marinate it if you are time poor, it will totally do its thing while it cooks. Baking the chicken in the oven frees up more time for you to make the rice, but also results in the most delicious, sticky chicken YUM!
You can also use drumsticks or wings too.
This rice is totally full of scrum-diddly goodness. You can make it vegetarian by omitting the bacon (although bacon makes it awe-sommmme), and the vegies I add are really just a guide. You can add any vegetables you like to clear out your crisper - just remember this rule; The hardier the veg, the more cooking it requires. So add any soft vegetables that require less cooking time right at the very end.
My kids go totally bananas for this dish and it’s an easy way to sneak loads of vegies into their dinner.
INGREDIENTS:
8 Chicken Thighs
¼ cup Kecap manis – Sweet Soy
¼ cup Light Soy sauce
¼ tsp Chinese Five Spice
1 tsp Grated fresh Ginger - or use the same amount of ground dried ginger
1 tsp Sesame seeds
3 Cups of cooked Rice – about 1.5 cups Raw (I like to use Brown or Jasmine)
4 large eggs
1 tsp Light Soy sauce
2 rashers of Bacon - Rind removed and finely sliced
1 brown onion - finely sliced
1 tsp Grated fresh Ginger - or use the same amount of ground dried ginger
1 large carrot – Julienned
1 celery stick - finely diced (reserve the leaves if there are any)
1 pack of fresh baby corn – cut into 1cm pieces (or ½ cup frozen kernels)
½ cup Frozen Peas - defrosted
1 cup fresh Bean Sprouts
1 bunch of coriander – stems and roots finely chopped and leaves reserved for later
Rice Bran Oil - or any other vegetable/coconut/seed oil you like
- Mix the Chicken marinade ingredients together and pour it over the chicken. Leave to marinate for as little or as long as you like, but it’s cool to cook it straight away, it will still taste amaze.
- Pre heat your fan forced oven to 180c. Place the Chicken (and all the marinade) on a baking paper lined tray and bake for 30 minutes, then turn the thighs, increase the heat to 200c and bake for another 15 minutes.
- Meanwhile, to make the Fried Rice – In a small bowl, lightly beat the eggs and soy sauce togther. In a large non-stick frypan or your wok, heat 1 tbs of Oil and add the egg. Cook the omelette for a couple of minutes until cooked through, then carefully remove it from the pan and slice into thin strips. Set aside until ready to use.
- Now, in the same pan or wok, heat another 1 tsp of Oil, and add the bacon. Cook the bacon until until brown and starting to caramelize, then add the Onion, Ginger and Coriander stems, and cook together until the onions are starting to become translucent and fragrant. Now add the carrot and celery and fry for another 2 minutes. Add the baby corn and peas and then fry for another minute. Now add the rice, bean sprouts, egg and coriander leaves, stir gently to combine, heat through and serve immediately scattered with any reserved celery leaves.
- Once the chicken is cooked, serve immediately with the fried rice, and spoon over any leftover pan juices - Sriracha on the side is optional for adults, but 100% advisable.
- TIP: The fried rice will work better if the rice is cold or room temp before making it. It’s a relly good way to use up leftover rice. It's also super-tasty cold the next day, my kids love it in their lunch boxes.
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