This recipe is so simple and so hands off compared to traditional fried rice cooked on the cooktop. Once you have mastered this easy recipe you will never cook Fried Rice on the cooktop again.
METHOD
- Rub the chicken with the garlic ginger and chilli paste and leave for half an hour or more if if possible, but this can also be done immediately before cooking if necessary.
- Preheat oven to 220C
- Spread the chicken evenly on the base of a large baking dish or casserole dish.
- Sprinkle rice over the top of the chicken
- Distribute vegetables around the chicken and vegetables
- Boil water and add stock powder and sesame oil and soy sauce and seasoning if using then pour over the other ingredients.
- Set oven to Microwave Combi - Hot Air + Microwave 220C 360W 28 minutes, place the dish into the oven
- With 4 minutes left, open oven and stir in the peas and whisked eggs .
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Ingredients
500g chicken breast or thigh or tenderloin sliced thickly
2T grated ginger
1T grated garlic
1t chilli paste
1 small onion, finely diced
1 capsicum, diced
1 carrot, grated
1 ½ c jasmine or basmati rice
2 T sesame oil
2 T soy sauce
2t dried chicken stock dissolved in 2 ¼ cups of boiling water
½ cup peas
2eggs, beaten - optional
