Chicken, Cabbage & Bean Sprout Fried Rice
chicken fried rice bulked with cabbage and mung bean sprouts, light on oil
Ingredients
- 600 g cooked white rice
- 600 g chicken breast
- 400 g mung bean sprouts
- 250 g green cabbage
- 80 g onion
- 150 g egg
- 30 g scallion
- 9 g garlic
- 45 g soy sauce
- 30 g fish sauce
- 36 g oyster sauce
- 14 g sesame oil
- 14 g butter
- 9 g vegetable oil
- 1 g black pepper
- 3 g sesame seeds
Method
- 1. Chicken: Sauté the scallion in the oil, add the minced chicken with a third each of the soy, fish, and oyster sauces and a little pepper, and cook through; set aside.
- 2. Vegetables: Soften the onion in the same pan, then the cabbage until just wilted.
- 3. Push it aside, scramble the eggs, and melt in the butter.
- 4. Finish: Add the bean sprouts and rice with the remaining soy, fish, and oyster sauces, the sesame oil, and pepper; toss over high heat until hot and a little dry.
- 5. Fold the chicken back in, let it sit undisturbed a moment to catch color, and scatter with sesame seeds.
Notes
Adapted from Chris Cho's chicken fried rice, with less oil.