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
Nutrition (per serving)
- Calories
- 507 kcal
- Protein
- 28.7 g
- Carbohydrate
- 48.8 g
- of which sugars
- 5 g
- Fat
- 20.8 g
- of which saturates
- 4.1 g
- Fibre
- 1.2 g
- Salt
- 2.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
Heat the vegetable oil in a wok and fry the chicken pieces for 5–6 minutes until cooked through and caramelised.
- 3
Push the chicken aside, add the eggs and scramble briefly, then fold into the chicken.
- 4
Add the cold rice and stir-fry on a high heat for 2–3 minutes, pressing it against the wok.
- 5
Pour over the remaining glaze and toss to coat everything.
- 6
Drizzle with sesame oil, scatter with sliced spring onions and serve.
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