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Five spice chicken and fried rice
Five spice chicken and fried rice
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Whip up quick and flavorful meals using pantry staples.
Ingredients:
  • 1.5kg mixed chicken pieces, trimmed
  • 65.00 gm cornflour
  • 20.00 ml Chinese five spice powder
  • 1 tsp white pepper
  • 4.80 gm sea salt
  • 42.00 gm lemon juice rice bran oil cooking spray
  • 450g packet white rice in 2 1/2 minutes
  • 9.20 gm rice bran oil
  • 2 eggs, lightly beaten
  • 4 green onions, thinly sliced
  • 250.00 ml frozen peas
  • 42.00 gm light soy sauce
Instructions:
  • Preheat your oven to a sizzling 220ºC (200ºC fan-forced) and set up a wire rack on a large baking tray. Carefully make slits in the chicken using a sharp knife.
  • In a large snap-lock bag, mix cornflour, five spice, pepper, and salt. Brush chicken with lemon juice, then lightly spray with oil. Place chicken in the bag. Seal and toss to coat. Transfer chicken to a wire rack and bake for 30 minutes, lightly spraying with oil halfway through, until golden and crisp.
  • While the rice is cooking according to the packet directions, transfer it to a bowl and let it cool for 10 minutes. Heat a wok over medium heat, add 1 teaspoon oil, and swirl to coat. Stir-fry the egg for 2 to 3 minutes until scrambled, then transfer to a bowl. Add the rest of the oil to the wok, swirl to coat, and stir in the rice, onion, peas, soy sauce, and scrambled egg. Stir-fry for 2 to 3 minutes until heated through. Serve chicken with the rice mixture.

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