Chili Chicken Fried Rice
Ching He Huang's recipe for next-day fried rice made with leftovers from her Wok Roasted Chili Chicken.
Ingredients
- 1 tbsp rapeseed oil
- 2½ oz (70 g) frozen peas
- 1 Chinese cabbage leaf finely sliced
- 1 tbsp Shaoxing rice wine
- 7 oz (200 g) cooked jasmine rice
- 3½ oz (100 g) Wok Roasted Chili Chicken
shredded into ½ in (1 cm) strips
- 1 pinch Chinese five spice
- 1 tsp dark soy sauce
- 1-2 tbsp low-sodium light soy sauce
- 1 tbsp toasted sesame oil
- 1 pinch ground white pepper
- 1 spring onion trimmed and finely sliced on the angle, to garnish
- chili bean sauce to serve
Instructions
- Heat a wok over a high heat until smoking. Add the rapeseed oil and give it a swirl. Add the frozen peas and Chinese leaf and stir-fry for less than a minute. Add the Shaoxing rice wine and cook for 1 to 2 minutes.
- Add the cooked jasmine rice and, using a wooden spoon or metal spatula, start to gently break apart the rice grains: not in a stabbing motion but just tossing the ingredients well for 1 to 2 minutes.
- Add the chili chicken strips and toss together for 1 minute. Season with the Chinese five spice, dark soy sauce, light soy sauce, toasted sesame oil and ground white pepper. Toss well.
- Garnish with the spring onion and serve immediately with chili bean sauce on the side.