Steaming and fluffy jasmine rice is loaded with golden chicken pieces, a yummy umami-packed sauce, and scrambled egg as an optional add-on. Garnished with toasted sesame seeds.
Asian-style Chicken Fried Rice
Asian-style Chicken Fried Rice
with toasted sesame seeds
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Asian Sauce
- Chicken
- Free-range Chicken Mini Fillets
- Jasmine Rice
- NOMU Oriental Rub
- Onion
- Onions
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Egg/s (optional)
READY THE RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN CHICKEN
Pat the chicken dry with paper towel. Cut the chicken into bite-sized pieces and season. Return the pan to high heat with a drizzle of oil. When hot, fry the chicken pieces until golden, 1-2 minutes (shifting occasionally). Remove from the pan.
EGG-CELLENT
If you would like to add scrambled egg (optional) to your meal, crack 1 egg into a bowl. Season and whisk until combined.
FRAGRANT RICE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onion and the NOMU rub until fragrant. Add the whisked egg (if using) and fry until cooked through and scrambled, for 1-2 minutes (shifting constantly). Add the chicken pieces, the cooked rice, and the Asian sauce. Fry until combined, 2-3 minutes.
DINNER IS READY
Make a bed of the fried rice. Garnish with the toasted sesame seeds. Good job, Chef!
Jasmine Rice - 100ml
White Sesame Seeds - 5ml
Free-range Chicken Mini Fillets - 150g
Onion - 1
NOMU Oriental Rub - 10ml
Asian Sauce - 70ml
READY THE RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN CHICKEN
Pat the chicken dry with paper towel. Cut the chicken into bite-sized pieces and season. Return the pan to high heat with a drizzle of oil. When hot, fry the chicken pieces until golden, 1-2 minutes (shifting occasionally). Remove from the pan.
EGG-CELLENT
If you would like to add scrambled egg (optional) to your meal, crack 2 eggs into a bowl. Season and whisk until combined.
FRAGRANT RICE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onion and the NOMU rub until fragrant. Add the whisked egg (if using) and fry until cooked through and scrambled, for 1-2 minutes (shifting constantly). Add the chicken pieces, the cooked rice, and the Asian sauce. Fry until combined, 2-3 minutes.
DINNER IS READY
Make a bed of the fried rice. Garnish with the toasted sesame seeds. Good job, Chef!
Jasmine Rice - 200ml
White Sesame Seeds - 10ml
Free-range Chicken Mini Fillets - 300g
Onion - 1
NOMU Oriental Rub - 20ml
Asian Sauce - 140ml
READY THE RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN CHICKEN
Pat the chicken dry with paper towel. Cut the chicken into bite-sized pieces and season. Return the pan to high heat with a drizzle of oil. When hot, fry the chicken pieces until golden, 1-2 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan.
EGG-CELLENT
If you would like to add scrambled egg (optional) to your meal, crack 3 eggs into a bowl. Season and whisk until combined.
FRAGRANT RICE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onion and the NOMU rub until fragrant. Add the whisked egg (if using) and fry until cooked through and scrambled, for 1-2 minutes (shifting constantly). Add the chicken pieces, the cooked rice, and the Asian sauce. Fry until combined, 2-3 minutes.
DINNER IS READY
Make a bed of the fried rice. Garnish with the toasted sesame seeds. Good job, Chef!
Jasmine Rice - 300ml
White Sesame Seeds - 15ml
Free-range Chicken Mini Fillets - 450g
Onions - 2
NOMU Oriental Rub - 30ml
Asian Sauce - 210ml
READY THE RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN CHICKEN
Pat the chicken dry with paper towel. Cut the chicken into bite-sized pieces and season. Return the pan to high heat with a drizzle of oil. When hot, fry the chicken pieces until golden, 1-2 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan.
EGG-CELLENT
If you would like to add scrambled egg (optional) to your meal, crack 4 eggs into a bowl. Season and whisk until combined.
FRAGRANT RICE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onion and the NOMU rub until fragrant. Add the whisked egg (if using) and fry until cooked through and scrambled, for 1-2 minutes (shifting constantly). Add the chicken pieces, the cooked rice, and the Asian sauce. Fry until combined, 2-3 minutes.
DINNER IS READY
Make a bed of the fried rice. Garnish with the toasted sesame seeds. Good job, Chef!
Jasmine Rice - 400ml
White Sesame Seeds - 20ml
Free-range Chicken Mini Fillets - 600g
Onions - 2
NOMU Oriental Rub - 40ml
Asian Sauce - 285ml
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