Name: Lemon chicken fried rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 clove garlic, crushed; 2 teaspoon cornflour; 1 teaspoon finely grated lemon zest; 1/2 cup chicken stock; 1/4 cup lemon juice; 1 tablespoon soy sauce; 1 tablespoon vegetable or peanut oil; 500 gram chicken thigh fillets, chopped; 2 medium carrots, thinly sliced diagonally; 100 gram snow peas; 225 gram can sliced water chestnuts; 3 cup cooked long-grain brown rice, chilled; 3 green onions, thinly sliced diagonally, to serve

Lemon chicken fried rice

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Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

1 clove garlic, crushed

2 teaspoon cornflour

1 teaspoon finely grated lemon zest

1/2 cup chicken stock

1/4 cup lemon juice

1 tablespoon soy sauce

1 tablespoon vegetable or peanut oil

500 gram chicken thigh fillets, chopped

2 medium carrots, thinly sliced diagonally

100 gram snow peas

225 gram can sliced water chestnuts

3 cup cooked long-grain brown rice, chilled

3 green onions, thinly sliced diagonally, to serve

Method

1.Whisk garlic, cornflour, zest, stock, juice and soy sauce in a medium jug until well combined. Set aside.

2.Heat a wok or large frying pan over high heat. Add oil; swirl to coat surface. Add chicken in batches, stir-fry for 4-5 minutes or until cooked. Remove chicken from wok.

3.Reheat wok. Add carrot; stir-fry for 3 minutes or until just starting to soften. Add snow peas; stir-fry for 2 minutes. Add water chestnuts and chicken; stir-fry for 2 minutes or until hot.

4.Add lemon mixture; stir-fry for 2 minutes or until sauce thickens. Add rice; stir-fry for 3 minutes or until rice is hot. Serve fried rice sprinkled with onion.

For best results, cook rice a day ahead, then refrigerate. This will help keep grains separate when stir-frying.
Note

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