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Chicken Nibbles with Thai Fried Rice

Prep Time:

Cook Time:


4 Servings


1 kg Chicken Nibbles 

2+ Bacon Rashers, 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 

1 cup Rice (Brown or white or a combo!), pre-cooked & chilled 

Olive Oil 

3 Eggs 

4 Green Onions, finely sliced 

Cracked Black Pepper 


Step One For the Nibbles - 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 For the Fried Rice - Heat a splash of olive oil in a large frying pan over a medium heat. Add the onion, bacon and garlic, cook for 4-5 minutes or until the onion begins to soften and the bacon starts to crisp. Add the carrot to the pan and sweat for 10 minutes.

Step Three - Place into the pan the 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 the whisked eggs into the pan and cook until a thin omelette consistency. Remove from the pan and set aside. Thinly slice and add to the fried rice, stir to combine. 

Step Five - Stir the green onions, bean sprouts and cracked black pepper into the fried rice. Serve alongside the chicken nibbles. 

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