Thai street vendors discovered that day-old rice creates better texture because moisture evaporates, preventing mushy grains when stir-frying.
Sticky Chilli Chicken Fried Rice
Ditch the delivery and whip up this mouthwatering Sticky Chilli Chicken Fried Rice in just 10 minutes! Packed with a generous 48g of protein, this dish features tender chicken, vibrant veggies, and a sweet-spicy sauce that will tantalize your taste buds. Get ready to savor a homemade meal that’s quick, delicious, and perfect for busy weeknights!
Prep
10
min
Cook
10
min
Serves
2
people
Level
intermediate
📝 Ingredients
Serves 2🥬Fresh Produce(4)
- 1 tsp Garlic, minced (5 ml)
- 1 inch Ginger, minced
- 1 tbsp Tomato ketchup (15 ml)
- 60g White onion, finely diced (2.12 oz)
🥩Meat & Seafood(1)
- 280g Chicken breast, sliced (0.62 lbs)
🥛Dairy & Eggs(1)
- 2 Eggs, medium
🫙Pantry Staples(4)
- 100g Basmati rice, dry (then cooked & cold) (3.53 oz)
- 1 tsp Honey (5 ml)
- 1 tsp Sesame oil (5 ml)
- 1 tsp White rice vinegar (5 ml)
🍯Sauces & Condiments(2)
- 1 tsp Dark soy sauce (5 ml)
- 2 tsp Dark soy sauce (10 ml)
📦Other(8)
- a pinch Chilli flakes
- 3 tbsp Cold water (45 ml)
- 25g Cornflour (0.88 oz)
- 1 tsp Cornflour (5 ml)
- 1 tsp Dark soy (5 ml)
- 80g Frozen peas (2.82 oz)
- 1 tbsp Light soy (15 ml)
- 2 tbsp Sweet chilli sauce (30 ml)
👨🍳 Instructions
- 1
Coat the chicken in the dark soy sauce, ginger and garlic then coat in cornflour. Spray a pan with oil and fry the chicken until crispy on all sides.
- 2
Mix the sauce ingredients in a bowl then crank the heat up high then pour the sauce over the chicken.
- 3
For the egg fried rice, fry the onion in sesame oil for a few minutes to soften. Add the peas and cook for a further few minutes before adding the egg and scramble.
- 4
Add the rice, then pour in the dark soy sauce and mix everything together. Serve with the chicken and sprinkle over the sesame seeds and spring onions.
💡 Pro Tips
- ✓Use day-old rice that's been refrigerated overnight because the starches retrograde and firm up, preventing mushy fried rice and creating distinct, separated grains.ingredient24-hour refrigeration
- ✓Heat your wok or pan to 400-450°F before adding ingredients because the high heat creates wok hei (breath of the wok) and prevents ingredients from steaming in their own moisture.equipment400-450°F
- ✓Coat chicken pieces in a 2:1 ratio of cornflour to dark soy sauce mixture, then let rest 10 minutes so the cornflour hydrates and creates a crispy crust that won't fall off during frying.technique2:1 ratio, 10 minutes
- ✓Scramble eggs at medium heat (275-300°F) and remove them slightly underdone because residual heat will finish cooking them when mixed with hot rice, preventing rubbery texture.timing275-300°F
- ✓Add dark soy sauce around the edges of the pan rather than directly on rice so it hits the hot metal first, creating caramelized flavors and even distribution without creating soggy spots.technique
Share this recipe
Prep
10
min
Cook
10
min
Serves
2
people
Level
intermediate
Share this recipe
Thai street vendors discovered that day-old rice creates better texture because moisture evaporates, preventing mushy grains when stir-frying.
Sticky Chilli Chicken Fried Rice
Ditch the delivery and whip up this mouthwatering Sticky Chilli Chicken Fried Rice in just 10 minutes! Packed with a generous 48g of protein, this dish features tender chicken, vibrant veggies, and a sweet-spicy sauce that will tantalize your taste buds. Get ready to savor a homemade meal that’s quick, delicious, and perfect for busy weeknights!
📝 Ingredients
Serves 2🥬Fresh Produce(4)
- 1 tsp Garlic, minced (5 ml)
- 1 inch Ginger, minced
- 1 tbsp Tomato ketchup (15 ml)
- 60g White onion, finely diced (2.12 oz)
🥩Meat & Seafood(1)
- 280g Chicken breast, sliced (0.62 lbs)
🥛Dairy & Eggs(1)
- 2 Eggs, medium
🫙Pantry Staples(4)
- 100g Basmati rice, dry (then cooked & cold) (3.53 oz)
- 1 tsp Honey (5 ml)
- 1 tsp Sesame oil (5 ml)
- 1 tsp White rice vinegar (5 ml)
🍯Sauces & Condiments(2)
- 1 tsp Dark soy sauce (5 ml)
- 2 tsp Dark soy sauce (10 ml)
📦Other(8)
- a pinch Chilli flakes
- 3 tbsp Cold water (45 ml)
- 25g Cornflour (0.88 oz)
- 1 tsp Cornflour (5 ml)
- 1 tsp Dark soy (5 ml)
- 80g Frozen peas (2.82 oz)
- 1 tbsp Light soy (15 ml)
- 2 tbsp Sweet chilli sauce (30 ml)
👨🍳 Instructions
- 1
Coat the chicken in the dark soy sauce, ginger and garlic then coat in cornflour. Spray a pan with oil and fry the chicken until crispy on all sides.
- 2
Mix the sauce ingredients in a bowl then crank the heat up high then pour the sauce over the chicken.
- 3
For the egg fried rice, fry the onion in sesame oil for a few minutes to soften. Add the peas and cook for a further few minutes before adding the egg and scramble.
- 4
Add the rice, then pour in the dark soy sauce and mix everything together. Serve with the chicken and sprinkle over the sesame seeds and spring onions.
💡 Pro Tips
- ✓Use day-old rice that's been refrigerated overnight because the starches retrograde and firm up, preventing mushy fried rice and creating distinct, separated grains.ingredient24-hour refrigeration
- ✓Heat your wok or pan to 400-450°F before adding ingredients because the high heat creates wok hei (breath of the wok) and prevents ingredients from steaming in their own moisture.equipment400-450°F
- ✓Coat chicken pieces in a 2:1 ratio of cornflour to dark soy sauce mixture, then let rest 10 minutes so the cornflour hydrates and creates a crispy crust that won't fall off during frying.technique2:1 ratio, 10 minutes
- ✓Scramble eggs at medium heat (275-300°F) and remove them slightly underdone because residual heat will finish cooking them when mixed with hot rice, preventing rubbery texture.timing275-300°F
- ✓Add dark soy sauce around the edges of the pan rather than directly on rice so it hits the hot metal first, creating caramelized flavors and even distribution without creating soggy spots.technique