Lemon Pepper Chicken Fried Rice ?>

Lemon Pepper Chicken Fried Rice


1/2 cup of Basmati Rice
3 Lemon Pepper Thigh Fillets
5 Eggs
½ brown onion

(if your local butcher does not make them – simply coat your chicken thigh fillets in a mixture of different peppers / chilli flakes if you wish.


Handful of Beans cut into 0.5 mils width
½ cup Julienne Carrots
Broccoli – by choice
2-3 Bok Choy – leaves removed

(Regarding variety of vegetables – add more or less, use what suits your taste. I like the combination of these particular vegetables)

Sauce Ingredients

Sunflower Oil – 2 tablespoons for the chicken
1 tablespoon for the eggs
Minced Garlic – 1 tablespoon
Kikkoman Soy Sauce – 2 tablespoons
Oyster Sauce – 1 tablespoon
Chinese Five Spice – 1/5 teaspoon
Pepper to taste – (to aim for an after bite add more pepper)

1 extra large sauté pan and 1 small frypan for the eggs

NOTE Prepping is everything! So do all the chopping first.


  1. 2 hours before making this dish cook your rice. Place it into a medium saucepan, covering the rice with water and cook. Keep testing your rice with a teaspoon and when you are able to just bite through a single grain, making sure it is andante, drain and allow it all to cool, and dry.
  2. Cut into bite size pieces 3 Lemon Pepper chicken thigh fillets
  3. Put both sauté pan and frypan on the stove. Into the sauté pan place 2 tablespoons of oil and 1 tablespoon into the frypan.
  4. When both pans are medium heat put chicken pieces into the sauté pan and crack 5 eggs into the frypan. Break the yokes and turn both pans on low heat. Occasionally stirring the chicken and waiting for the omelette to cook.

Fold the omelette in half and when it is nearly cooked through and still soft, using the spatula to cut the egg into bite size pieces.

5.  Keeping the sauté pan on low heat, pour the bite size egg pieces into the chicken pan.
6. Make a large hole in the centre of the chicken and egg pieces. Put in garlic and onion. Stir for a few minutes, then let everything simmer for another few           minutes. Cook until the onion becomes translucent.
7. Place all the vegetables into the sauté pan and stir thoroughly. Turn off the heat.
8. Add Kikkoman Soy sauce, Oyster sauce, Chinese Five Spice, Pepper to taste. (Remember to create a hot after bite in the dish, add more pepper)
9. Turn the heat back on low and add cooling, dry Basmati Rice. Stir thoroughly and turn up the heat, keep stirring for another few mins. Taste and if it               needs adjusting add a little extra of one or more of the sauce ingredients.’





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