top of page
Search

Chicken & Mushroom Fried Rice



 

INGREDIENTS


Rice

  • 2 cup Jasmine Rice

  • Water

  • 1 tsp Cooking Salt (or 0.5 tsp Table Salt)

  • 1 tsp Chicken Stock Powder

  • 0.5 tsp White Pepper


Vegetables

  • 3x Dried Shiitake Mushrooms

  • 1x small Carrot (or 1/2x large Carrot)

  • 1x medium Brown Onion

  • 2x Spring Onion (aka Scallion, Green Onion)


Eggs

  • 4x Eggs


Chicken

  • 300g / 10.6oz Chicken Breast

  • Salt to taste


For Cooking

  • 3 tbsp Cooking Oil (e.g. Vegetable, Canola, Sunflower)

  • 2 tbsp Soy Sauce


 

METHODS


Step 1: Prepare the rice (if not using leftover rice)

  • Wash the rice 3-4 times and strain

  • Add washed rice to a pot or rice cooker and cover with 1-2cm / 0.5in water

  • If using a pot, bring to a boil over high heat

  • Cover with a lid and cook for 10 minutes over low heat

  • Allow to rest with the lid on for a further 10 minutes

  • Add the salt, chicken stock powder & white pepper to the cooked rice and mix through

  • Spread out on a tray to cool. Separate into two halves for easy access when cooking


Step 2: Prepare the vegetables

  • Soak the mushrooms in boiling water and set aside to rehydrate. Dice into small cubes once rehydrated

  • Peel and dice the carrot & onion

  • Add the diced mushroom, carrot & onion to a bowl and mix to combine

  • Thinly slice the spring onions and set aside in a separate bowl


Step 3: Prepare the proteins

  • Crack eggs into a bowl and whisk to combine and set aside

  • Dice the chicken into approximately 1cm / 0.4in cubes

  • Lightly season the chicken with salt and mix to combine


Step 4: Cook the chicken

  • Heat a wok over high heat (if using a carbon steel wok, heat until smoking)

  • Add 1 tbsp of cooking oil and swirl to coat the surface

  • Add the diced chicken and spread into an even layer on the surface of the wok. Leave for 1-2 minutes, or until seared

  • Stir-fry the chicken until fully cooked and remove from the wok


Step 5: Cook the fried rice

  • Scrub the wok with water before returning it back to the stove over high heat

  • Add 1 tbsp of cooking oil and swirl to coat the surface

  • Turn the heat to low and add half the beaten eggs. Scramble until around 50% cooked

  • Add half the cooled rice and turn the heat back onto high. Stir-fry for 1-2 minutes, or until most of the rice grains are separated

  • Add half the vegetable mix and stir fry for another 1-2 minutes

  • Add half the cooked chicken & half the spring onions. Add 1 tbsp of soy sauce around the edges of the wok

  • Stir fry for another 1-2 minutes and remove from the wok into two containers

  • Repeat the same process with the remaining ingredients


Step 6: Storing & serving

  • Allow the fried rice to cool for 10-15 minutes before adding lids to the containers

  • Store in the fridge for up to one week

  • To serve, microwave to reheat and enjoy!


 

VIDEO




 

NUTRITION


Servings: 4


Nutrition per serving:

  • Calories - 629

  • Protein - 30.5g

  • Carbohydrate - 84.1g

  • Fat - 17.6g

bottom of page