Chicken, Cabbage & Bean Sprout Fried Rice

chicken fried rice bulked with cabbage and mung bean sprouts, light on oil

Makes 8 bowls · 280 kcal per serving

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. 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. 2. Vegetables: Soften the onion in the same pan, then the cabbage until just wilted.
3. 3. Push it aside, scramble the eggs, and melt in the butter.
4. 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. 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 the neutral sautéing oil cut back for a lighter, higher-protein bowl.