Salt-Pepper Chicken & Veggie Fried Rice
with Garlic Aioli, Bacon Bits & Coriander- Eggs
- Soy
- Wheat
- Gluten
Ingredients
1 sachet
Coriander
1 packet
Jasmine rice
100 g
Diced Bacon
300 g
Diced Chicken
1 sachet
Southeast Asian Spice Blend
1 packet
Garlic Paste
1
Carrot
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 packet
Soy Sauce Mix
(Contains: Soy, Wheat, Gluten; )
1
Lemon
1
Corn
Nutrition Values
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside. Cover to keep warm.
• Thinly slice carrot into half-moons. Drain the sweetcorn. Cut lemon into wedges. Crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon with carrot and sweetcorn, breaking up with a spoon, until golden, 4-6 minutes. • Add garlic paste and cook until fragrant, 1 minute. Transfer to a large bowl.
• In a medium bowl, combine Southeast Asian spice blend, the plain flour and the salt. Add diced chicken and toss to coat. • Wipe out the frying pan, then return to medium-high heat with enough olive oil to cover the base. When oil is hot, pick up chicken using tongs and shake off any excess flour. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • To the bowl of veggies, add cooked rice, soy sauce mix and a squeeze of lemon juice. Stir to combine.
TIP: Add a drizzle more oil if necessary!
• Divide Asian veggie rice between bowls. Top with salt-pepper chicken and drizzle with garlic aioli. • Tear over coriander and serve with remaining lemon wedges. Enjoy!
Little cooks: Add the finishing touch and tear over the coriander.
