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Yum Asia yummy fried rice

Yields2 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins

 1 chicken breast cut into small bite size strips (leave out for veggie fried rice)
 vegetables (thinly sliced) we use carrot, green beans, red pepper, baby sweetcorn, tomatoes (either sliced or cubed) and very thinly sliced cabbage
 1 ½ tbsp soy sauce
 1 tbsp Thai sweet chilli sauce
 1 stick finely chopped spring onions
 2 cups Completely cold rice from your Yum Asia rice cooker (it is important that it’s completely cold, otherwise the rice clumps together and doesn’t separate properly)

Stir fry the chicken until sealed and then add the veg (holding back the tomatoes and cabbage).


When the chicken and veg are almost cooked add the cabbage and tomatoes and stir fry for a couple of minutes until they are cooked.


Set aside the cooked chicken and veg mixture in a bowl.


Add the cold rice to the wok/pan you were just using for stir frying the chicken and veg and add some light soy sauce. Stir fry the rice until it is all coated with soy sauce and the grains are quite separate.


Once the soy sauce is mixed into the rice and it is beginning to warm through, add some sweet chilli sauce and the spring onions to the rice/soy sauce mix and stir through well. The Thai sweet chilli sauce gives the fried rice a nice sweet and slightly spicy flavour.


Add the chicken and veg mixture stirring it thoroughly to make sure it’s piping hot all the way through.


Yum Asia fried rice is ready to serve – serve with a garnish of cucumber or a sprinkle of white pepper powder for an extra kick.

Nutrition Facts

Servings 0