Chicken Yakitori Fried Rice

Ingredients

• 600 g cooked short-grain rice (cooled)
• 400 g skinless chicken thigh fillets
• 2 tbsp mirin
• 3 tbsp soy sauce
• 1 tsp caster sugar
• 5 spring onions
• 2 eggs
• 1 tbsp sesame oil
• 2 tbsp vegetable oil

Method

1. 1

   Mix the soy sauce, mirin and sugar together to make a glaze. Cut the chicken into small chunks and coat in half the glaze.

2. 2

   Heat the vegetable oil in a wok and fry the chicken pieces for 5–6 minutes until cooked through and caramelised.

3. 3

   Push the chicken aside, add the eggs and scramble briefly, then fold into the chicken.

4. 4

   Add the cold rice and stir-fry on a high heat for 2–3 minutes, pressing it against the wok.

5. 5

   Pour over the remaining glaze and toss to coat everything.

6. 6

   Drizzle with sesame oil, scatter with sliced spring onions and serve.