Chicken Thighs with Vegetable Fried Rice

Prep time
15min
Cook time
25min
Serves
6

This vegetable fried rice is a quick and flavourful dish packed with fresh, crunchy vegetables. Ideal for using up leftover rice, it’s a deliciously healthy meal that comes together in just a few simple steps.

Ingredients:

  • 6 Southern Fried crumbed chicken thighs
  • 2 Tbsp (30ml) canola or sunflower oil
  • 1 onion, julienned 
  • 1 red pepper, julienned
  • 1 yellow pepper, julienned
  • 2 garlic cloves, diced
  • 2 cm ginger piece, julienned
  • 1 chilli, sliced
  • 200g green beans, halved
  • 1 cup (250ml) purple cabbage, shredded
  • 2 cups (500ml) basmati rice, cooked
  • Sauce
  • 2 Tbsp (30ml) soy sauce
  • 2 Tbsp (30ml) rice vinegar
  • 1 Tbsp (15ml) sesame oil
  • 1 Tbsp (15ml) water

Method:

  1. Bake chicken thighs in a preheated oven at 180°C for 25 minutes.
  2. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and water to make the sauce. Set aside.
  3. Heat a large wok or frying pan over medium-high heat and add oil. Once hot, sauté the onion, red pepper, and yellow pepper for 3-4 minutes until they begin to soften.
  4. Add the garlic, ginger, and sliced chilli to the pan, stirring for another minute until fragrant.
  5. Toss in the green beans and cook for 2 minutes, followed by the shredded purple cabbage. Stir-fry for an additional 2 minutes until the vegetables are tender but still crisp.
  6. Add the cooked basmati rice to the pan, breaking up any clumps. Stir well to combine all the ingredients.
  7. Pour the sauce over the rice and vegetables, stirring until everything is evenly coated and heated through. Serve rice warm together with crumbed chicken thighs.