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Five spice chicken and fried rice

  • 0:05 Prep
  • 0:30 Cook
  • 4 Servings


  • 1.5kg mixed chicken pieces, trimmed
  • 1/2 cup cornflour
  • 1 tablespoon Chinese five spice powder
  • 1 teaspoon white pepper
  • 2 teaspoons sea salt
  • 2 tablespoons lemon juice rice bran oil cooking spray
  • 450g packet white rice in 2 1/2 minutes
  • 2 teaspoons Alfa One rice bran oil
  • 2 eggs, lightly beaten
  • 4 green onions, thinly sliced
  • 1 cup frozen peas
  • 2 tablespoons light soy sauce


  • 1
    Preheat oven to 220ºC/200ºC fan-forced. Place a wire rack over a large baking tray. Using a sharp knife, cut slits in chicken.
  • 2
    Combine cornflour, five spice, pepper and salt in a large snap-lock bag. Brush chicken with lemon juice. Spray lightly with oil. Place in snap-lock bag. Seal. Toss to coat. Place chicken on wire rack. Bake for 30 minutes, spraying chicken lightly with oil halfway through cooking, or until golden and crisp.
  • 3
    Meanwhile, cook rice according to packet directions. Transfer to a bowl. Cool for 10 minutes. Heat a wok over medium heat. Add 1 teaspoon oil. Swirl to coat. Stir-fry egg for 2 to 3 minutes or until scrambled. Transfer to a bowl. Add remaining oil to wok. Swirl to coat. Add rice, onion, peas, soy sauce and egg. Stir-fry for 2 to 3 minutes or until heated through. Serve chicken with rice mixture.

Source: taste.com.au


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