Hoisin Chicken Fried Rice

• Dinner
• ⏱ 20 min
• Easy
• Serves 2
• 650 kcal / serving
• 52 g protein
• 65 g carbs
• 19 g fat

Ingredients (14)

• 2 chicken breasts (about 350 g), diced
• 400 g cold cooked rice (about 2 portions)
• 2 eggs, lightly beaten
• 2 spring onions, white and green parts separated and sliced
• 2 garlic cloves, minced
• 2 cm fresh ginger, grated
• 2 tbsp hoisin sauce
• 1 tbsp light soy sauce, divided
• 1 tsp dark soy sauce
• 1 tsp oyster sauce
• 1 tsp rice vinegar
• 1 tsp cornflour (cornstarch)
• 1 tbsp vegetable oil, plus a splash extra for frying
• 1 tsp sesame oil (optional)

Steps (8)

1. Mix the diced chicken with the cornflour, 1 tsp of the light soy sauce and 1 tsp of oil and leave to marinate while you prepare everything else.
2. Stir the hoisin sauce, remaining light soy sauce, dark soy sauce, oyster sauce and rice vinegar together in a small bowl.
3. Heat 1 tbsp of oil in a wok over high heat, add the chicken and stir-fry for 3 to 4 minutes until golden and cooked through, then transfer to a plate.
4. Add a splash more oil to the wok, pour in the eggs and scramble lightly, then push to one side.
5. Add the white spring onion parts, garlic and ginger and stir-fry for 30 seconds until fragrant.
6. Add the cold rice, breaking up any clumps, and stir-fry for 1 to 2 minutes until hot.
7. Return the chicken to the wok, pour over the sauce and toss for 2 to 3 minutes until everything is glossy and heated through.
8. Add the green spring onion parts, toss for 1 to 2 minutes more, drizzle with sesame oil if using and serve.