Ginger Fried Rice with Chilli Chicken & Egg


Servings: 4


  • 250 grams chicken breast or fillet
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Chinese rice wine
  • 5-Apr shallots, finely chopped
  • 1 tablespoon Gourmet Garden Ginger, Cold Blended Paste
  • 1 teaspoon Gourmet Garden Gourmet Garden Chili Cold Blended Paste , Cold Blended Paste
  • 2 eggs, lightly beaten
  • 750 grams cooked long grain rice
  • 75 grams baby peas
  • 2 tablespoon spring onions, finely sliced
  • 1/2 tablespoon vegetable oil
  • � teaspoon Gourmet Garden Gourmet Garden Garlic Cold Blended Paste , Cold Blended Paste


(per Serving)

Nutrition information coming soon.


  • 1 To begin, combine dark soy sauce, Chinese rice wine, Gourmet Garden Chilli, Garlic, Ginger and shallots in a bowl. Slice the chicken and marinade with the mixture for a few minutes.
  • 2 Heat 1 teaspoon of oil in a wok or frying pan and cook the egg until set. Break up with a spatula and remove to a plate.
  • 3 Reheat pan or wok with remaining oil to very hot and stir-fry the chicken until browned and aromatic.
  • 4 Add the peas and cooked rice and stir thoroughly. Reduce the heat and cook for a further 5 minutes, stirring often. Add the egg and serve garnished with sliced spring onion.