This 15-minute recipe uses pre-cooked U.S.-grown Jasmine rice and fuses South Asian and Chinese flavours to create a popular, garlicky, mildly spicy take on fried rice.
Recipe by Sarah Mir @flourandspiceblog
Hakka Chili Garlic Fried Rice
Ingredients
- 1 cup Jasmine rice
- 1 cup (150 g) chicken, cut into bite-sized pieces
- ½ tsp (2 g) baking soda
- 1 tbsp (15 g) cornstarch
- ½ tsp (2 g) salt
- ¼ tsp (1.5 g) white pepper
- 1 tbsp (15 mL) Asian style chili sauce + 1 tbsp (15 mL) ketchup + 1 tbsp (15 mL) water
- 1 tbsp (15 g) crushed garlic
- 2-4 chopped dried long red chilies (or ½-1 tsp or 2-5 g flakes)
- 2 scallion whites sliced thinly
- 1 cup (250 g) mixed frozen veg
- ½ cup (125 mL) chicken stock (optional)
- 3 tbsp (50 mL) soy sauce
- green parts of the 2 scallions above
- salt and pepper to taste
Directions
- Pre-heat your wok on medium-high heat and prep your chicken while it heats up by tossing it with the baking soda, cornstarch, salt and white pepper.
- Once the pan is hot, add a little oil and the chicken pieces. Cook for a minute on each side to get a golden crust and mix in the two sauces.
- Remove from the pan.
- Wipe the pan clean and then add 3 tbsp of a neutral oil, garlic, chilies and white parts of the scallion. Saute for a minute until fragrant.
- Stir in the mixed vegetables and cook for 3-4 minutes, stirring frequently, until tender crisp.
- Stir in the stock and then add your rice and soy sauce to the wok.
- Mix well, taste, adjust seasoning and add in the chicken.
- Serve hot garnished with the scallion greens.
Notes
You can make this recipe vegetarian by skipping the chicken and the broth.This also works well with any other variety of medium-grain rice!
