Mixed fried rice with chicken, prawns and egg
Curries With Bumbi · ♥ 967 likes · 52.1K views · 7 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 216 g boneless, skinless chicken thighs
- 1 tsp soy sauce
- 1 tsp cornstarch
- 200 g prawns
- 4 cloves chopped garlic
- ½ inch ginger
- 1–2 whole chilies
- 90 g chopped onions
- 50 g carrots
- 80 g red bell pepper
- 80 g green bell pepper
- 1 tbsp butter
- 700 g rice
- 1 tsp freshly crushed black pepper
- 1½ tbsp vegetarian mushroom flavored sauce
- 4–5 whole green onions
Cut boneless, skinless chicken thighs into very thin slices for quick cooking on high heat.
- 1 cloves garlic
- lemon juice
- baking soda
- freshly crushed black pepper
Grate a clove of garlic to a paste on a microplane over the chicken; add a squeeze of lemon juice, soy sauce, cornstarch, a pinch of baking soda and freshly crushed black pepper; mix well and set aside.
- lemon juice
- soy sauce
Mix the prawns with a squeeze of lemon juice and a little soy sauce.
Seasoning the prawns
- oil
Heat oil in a pan over medium-high heat; lay the prawns in a single layer and leave them untouched; after two to three minutes, when golden, turn and fry three more minutes; take them out once golden brown, without overcooking them rubbery.
Add a bit more oil; spread the chicken in a single layer over medium-high heat and leave it unstirred a few minutes until golden brown, then stir a few minutes.
Browning and steaming the chicken
Cover on medium heat and let the steam cook the chicken until tender, stirring in between; take it out.
In the remaining oil over medium-high heat, stir chopped garlic, ginger and chilies a few seconds; add chopped onions and stir a minute; add carrots and stir about two minutes.
- salt
Add red and green bell peppers and a sprinkle of salt and stir on high heat a few seconds, keeping the colour.
- 4 whole eggs
- salt
Add four eggs beaten with a sprinkle of salt; let them settle on medium-low heat, then scramble gently.
- soy sauce
- sesame oil
Add the day-old rice, the prawns and chicken with their juices, black pepper, soy sauce, mushroom flavored sauce and a drizzle of sesame oil; stir on high heat, breaking lumps with the back of the spatula, until the rice audibly fries.
Adding the rice and sauces
- 1 tbsp soy sauce
- lemon juice
Taste; add a tablespoon more soy sauce for salt, then green onions and a squeeze of lemon juice.