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Chicken Nibbles with Thai Fried Rice

1kg Mick's Meat Barn Chicken Nibbles
2 Celery Sticks, finely chopped
1 Onion, finely sliced
2 Garlic Cloves, minced
1 Carrot, finely diced
1 cup Bean Sprouts
1/2 tsp Dried Chilli Flakes (or to taste)
2 tbsp Tomato Paste
2 tbsp Soy Sauce
1 tsp Raw Sugar
3 cups Long-Grain White Rice, pre-cooked & chilled
Olive Oil
4 Eggs
2 Shallots, finely sliced
Fresh Coriander, chopped (to taste)
Cracked Black Pepper

Step One - Preheat the oven to 180c before preparing the vegetables. Lay the chicken nibbles out on a roasting tray before placing in the oven. Cook for 35-40 minutes.
Step Two - Heat a splash of olive oil in a large frying pan over a medium heat. Add the onion and garlic, cook for 4-5 minutes or until the onion begins to soften. Add the carrot and celery to the pan and sweat for 10 minutes.
Step Three - Place into the pan the bean sprouts, chilli, tomato paste, soy sauce, sugar and pre-cooked rice and toss to combine. Cook for 5 minutes or until the rice has been heated through. Remove from the heat, cover and set aside.
Step Four - In a separate pan heat a splash of olive oil over a medium heat. Carefully crack an egg into the pan and cook to taste. Remove from the pan and set aside. Repeat with the remaining eggs.
Step Five - Stir the shallots, cracked black pepper and coriander into the fried rice. Serve alongside the chicken nibbles and fried egg.


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