A rice dish loaded with yummy umami! Fluffy basmati rice, a special UCOOK spicy soy sauce, browned chicken mince with a kick of fresh chilli, onion, bell pepper, and crispy sage. Add some scrambled egg if you’d like, then savour forkfuls of flavour.
Chilli & Sage Chicken Fried Rice
Chilli & Sage Chicken Fried Rice
with bell pepper & toasted peanuts
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Chicken
- Free-Range Chicken Mince
- Fresh Chilli
- Fresh Chillies
- Fresh Sage
- Onion
- Onions
- Peanuts
- Spicy Soy Sauce
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s (optional)
- Sugar/Sweetener/Honey
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, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHOP-CHOP
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPICY-SOY MINCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the mince with ½ the spicy soy sauce and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
AMAZING AROMAS
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion and the pepper pieces until charred, 4-5 minutes (shifting occasionally). Add the sliced chilli (to taste) and the chopped sage, and fry until fragrant, 1-2 minutes (shifting constantly). Add 1 whisked egg (if using) and fry until cooked through and scrambled, 1-2 minutes (shifting constantly).
BRING IT ALL TOGETHER
Add the chicken mince, the cooked rice, a sweetener, and the remaining spicy soy sauce. Fry until combined, 2-3 minutes.
WINNER DINNER
Plate up the steaming fried rice and garnish with the toasted peanuts.
White Basmati Rice - 100ml
Peanuts - 10g
Free-range Chicken Mince - 150g
Spicy Soy Sauce - 20ml
Onion - 1
Bell Pepper - 1
Fresh Chilli - 1
Fresh Sage - 3g
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, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHOP-CHOP
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPICY-SOY MINCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the mince with ½ the spicy soy sauce and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
AMAZING AROMAS
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion and the pepper pieces until charred, 4-5 minutes (shifting occasionally). Add the sliced chilli (to taste) and the chopped sage, and fry until fragrant, 1-2 minutes (shifting constantly). Add 1 whisked egg (if using) and fry until cooked through and scrambled, 1-2 minutes (shifting constantly).
BRING IT ALL TOGETHER
Add the chicken mince, the cooked rice, a sweetener, and the remaining spicy soy sauce. Fry until combined, 2-3 minutes.
WINNER DINNER
Plate up the steaming fried rice and garnish with the toasted peanuts.
White Basmati Rice - 200ml
Peanuts - 20g
Free-range Chicken Mince - 300g
Spicy Soy Sauce - 40ml
Onion - 1
Bell Pepper - 1
Fresh Chilli - 1
Fresh Sage - 5g
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, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHOP-CHOP
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPICY-SOY MINCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the mince with ½ the spicy soy sauce and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
AMAZING AROMAS
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion and the pepper pieces until charred, 6-7 minutes (shifting occasionally). Add the sliced chilli (to taste) and the chopped sage, and fry until fragrant, 1-2 minutes (shifting constantly). Add 2 whisked eggs (if using) and fry until cooked through and scrambled, 1-2 minutes (shifting constantly).
BRING IT ALL TOGETHER
Add the chicken mince, the cooked rice, a sweetener, and the remaining spicy soy sauce. Fry until combined, 2-3 minutes.
WINNER DINNER
Plate up the steaming fried rice and garnish with the toasted peanuts.
White Basmati Rice - 300ml
Peanuts - 30g
Free-range Chicken Mince - 450g
Spicy Soy Sauce - 60ml
Onions - 2
Bell Peppers - 2
Fresh Chillies - 2
Fresh Sage - 8g
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, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHOP-CHOP
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPICY-SOY MINCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the mince with ½ the spicy soy sauce and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Remove from the pan and set aside.
AMAZING AROMAS
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion and the pepper pieces until charred, 6-7 minutes (shifting occasionally). Add the sliced chilli (to taste) and the chopped sage, and fry until fragrant, 1-2 minutes (shifting constantly). Add 2 whisked eggs (if using) and fry until cooked through and scrambled, 1-2 minutes (shifting constantly).
BRING IT ALL TOGETHER
Add the chicken mince, the cooked rice, a sweetener, and the remaining spicy soy sauce. Fry until combined, 2-3 minutes.
WINNER DINNER
Plate up the steaming fried rice and garnish with the toasted peanuts.
White Basmati Rice - 400ml
Peanuts - 40g
Free-range Chicken Mince - 600g
Spicy Soy Sauce - 80ml
Onions - 2
Bell Peppers - 2
Fresh Chillies - 2
Fresh Sage - 10g
Woolies Products in this dish
