Difficulty: Easy | Prep: 10 min | Cook: 15 min | Total: 25 min | Serves: 4 | Dietary: Gluten-Free
This is the kind of dinner that comes together faster than you can order takeaway. Day-old rice, a hot wok, and a solid shake of Chooki's Chilli Chicken Salt doing all the heavy lifting on flavour. It's become a Thursday night regular around here.
Heat the vegetable oil in a large wok over high heat until it just starts to smoke. Add the diced chicken and cook for 4-5 minutes, tossing occasionally, until golden and cooked through. Push to one side of the wok.
Pour the beaten eggs into the empty side of the wok. Let them set for 30 seconds, then break them up into ribbons with your spatula. Add the garlic, white parts of the spring onion, capsicum, and peas. Stir fry for 2 minutes until the veg has some colour.
Add the cold rice and break up any clumps. Toss everything together over high heat for 3-4 minutes. You want some bits to catch on the wok and get a bit crispy. Add the tamari, sesame oil, and two tablespoons of Chooki's Chilli Chicken Salt. Toss for another minute, scatter the green spring onion tops over, and serve straight from the wok.
Tip: The secret to proper fried rice is cold, dry rice and a screaming hot wok. Cook it the night before and leave it uncovered in the fridge.
Your cart is currently empty.
