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Chicken Fried Rice with Chilli Condiment
- Steps
- Ingredients
Steps
- To make chilli condiment, heat oil in a small frying pan over medium heat. Add eschallot. Cook, stirring occasionally, for about 3 minutes, or until tender and slightly crispy. Stir in chilli, pepperberry and soy sauce. Remove from heat. Set aside to infuse.
- Meanwhile, heat a large wok over high heat. Add 1 tablespoon oil and chicken. Stir-fry for about 3-4 minutes, or until just cooked through. Remove and coarsely chop.
- Heat 1 tablespoon remaining oil in wok. Add egg. Cook, stirring gently until scrambled. Remove from wok.
- Add remaining oil with onion to wok. Stir-fry for about 1 minute, then add rice and snow peas. Stir-fry for a further 1 minute, or until rice is heated through. Return chicken and egg with coriander, soy sauce sesame oil. Stir-fry to combine. Remove from heat.
- Serve rice among bowls with chilli condiment and lime cheeks. Garnish with coriander leaves.
