Ingredients
- 3 tbsp coconut or light olive oil, divided
- 300–400g minced chicken
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 2 red chillies, finely chopped
- 2 eggs, beaten
- 3–4 cups cooked and cold rice
- 3–4 tbsp light soy sauce
- 2 tbsp oyster sauce
- 3 tbsp sweet chilli sauce
- 2 tsp sriracha hot sauce
- 1 large carrot, grated
- 200g frozen peas or trimmed fresh snow peas
- 200–300g canned sweetcorn, drained
- Bean sprouts to serve
Directions
- Place an AUS-ION™ wok on high heat. Add 2 tbsp of the oil and swirl to coat the pan. Once hot, add the chicken and cook, breaking it up and stirring frequently, until cooked through and starting to turn golden brown, about 6–10 minutes. Add the ginger, garlic and chillies and stir for just 30 seconds until fragrant.
- Push the chicken to one side of the pan. Add the remaining 1 tbsp of oil to the cleared space, then pour in the beaten eggs. Stir the eggs quickly until just cooked and starting to scramble. When they're just beginning to dry up, mix them back into the chicken.
- Add the cold rice and the sauces, mix everything together and stir for 2 minutes until the rice is starting to warm through. Add the carrots and peas, and stir for a further 3–4 minutes until the peas are warmed through and bright green.
- Add the corn, stir for just 30 seconds to warm through.
- Remove from heat and serve immediately, topped with plenty of bean sprouts.
