If you love fried rice, as much as I do, you will like this recipe. It tastes really good but most of all it is easy to prepare.
Preparation time: 30 minutes
Cooking time: 10 minutes.
2 chicken thighs fillets cut into 2cm chuncks.
5tbsp Teriyaki sauce
160gr frozen edemame beans (if you cannot find them you can use some broccoli instead)
2 tbsp reduced salt soy sauce
1tsp sesame oil
250 gr jasmine rice
4 tsp sunflower oil
1free range egg, lighlty beaten
4 spring onions, sliced, greens and whites separated
3 garlic cloves
2 carrots, julienned
2 handfuls of frozen peas
1-2 tsp sesame seeds.
Marinade the chicken in the teriyaki sauce for at least 30 minutes and leave in the fridge. I left it overnight.
Meanwhile cook the rice in boiling water for 8/10 (cook the rice few minutes less than on the pack as it will also cook later on in the wok with the other ingredients) and cook the edemame beans in boiling water for 5 minutes.
In a bowl mix the soy sauce and the sesame oil.
In a wok, heat the sunflower oil over a high heat; add the chicken and marinade then stri-fry for 5/10 minutes until it is cooked through with no pink meat remaining.
Set aside on a plate.
Add another 1 tbsp oil to the pan and scrambedl the egg then set aside with the chicken.
Add the remaining tsp oil to the pan and stir-fry the onion, garlic and carrots for 2 minutes; add the rice the edamame beans, peas, soy-sesame sauce, sesame seeds and stir-fry for another 2/5 minutes.
Tip in the chicken and egg tossing briefly.
Sprinkle over the salad onion greens to serve.
Have all the ingredients ready at the same time as they will cook quickly!