Wed, 13 November 2024
Ingredients:
For the Chicken:
• 520g chicken fillet (130g per person)
• 4 tbsp olive oil
• 4 tsp East by Kwanghi spice bag seasoning
For the Fried Rice:
• 250g chorizo, halved and sliced
• 2 large onions, sliced
• 4 garlic cloves, finely sliced
• 400g broccoli florets, chopped small
• 440g cooked, chilled jasmine rice (110g per person)
• 4 eggs, beaten
For the Chilli Rayu Fried Eggs:
• 4 tbsp East by Kwanghi black garlic peanut rayu
• 4 eggs
Method:
1. Air Fry the Chicken
1. Toss the chicken fillets with olive oil and East by Kwanghi spice bag seasoning.
2. Place the chicken fillets in the air fryer basket in a single layer and cook at 200°C for 10-12 minutes, flipping halfway through, until cooked and slightly crispy.
2. Prepare the Fried Rice
1. While the chicken cooks, heat a large pan over medium-high heat. Add the chorizo and cook for 1-2 minutes until it begins to release its oils.
2. Add the onions, garlic, and broccoli, and cook for about 4-5 minutes until tender.
3. Add the chilled jasmine rice and stir well to combine.
4. Push the rice mixture to one side of the pan, add the beaten eggs to the empty side, and scramble until just set. Stir the scrambled eggs into the rice mixture.
3. Make the Chilli Rayu Fried Eggs
1. In a small pan, heat 1 tbsp of East by Kwanghi black garlic peanut rayu over medium heat. Crack in 1 egg and cook to your preferred doneness. Repeat for the remaining eggs.
To Serve
Divide the chorizo and broccoli fried jasmine rice between 4 plates, top each with the air-fried chicken fillets, and place a chilli rayu fried egg on top of each. Serve immediately.
