Spicy Asian Rice Bowl with chicken
This is a dish inspired by Giraffe’s ‘Spicy Rice Bowl’ - my kids love to eat there and this is what I always choose. It’s really tasty and feels pretty healthy. My kids like it too. You can add pretty much any vegetable or cooked meat to it. Here it was a great way to use up leftover chicken from a roast. One of my children doesn’t like dishes that are too spicy, so I reduce the chili powder to half a teaspoon. Quick, easy and #kidfriendly. Hope you like it.
Spicy Asian Rice Bowl with chicken
This is a dish inspired by Giraffe’s ‘Spicy Rice Bowl’ - my kids love to eat there and this is what I always choose. It’s really tasty and feels pretty healthy. My kids like it too. You can add pretty much any vegetable or cooked meat to it. Here it was a great way to use up leftover chicken from a roast. One of my children doesn’t like dishes that are too spicy, so I reduce the chili powder to half a teaspoon. Quick, easy and #kidfriendly. Hope you like it.
Cooking Instructions
- 1
Heat oil over medium high heat. Add diced onions. Cook for 2-3 minutes and then add peppers. Cook for another 3 mins or so and add the sugar snaps, along with salt and freshly ground pepper. Cook for 2 mins.
- 2
Add cooked chicken, mix in and cook for a couple of minutes.
- 3
Mix the soy sauce, sesame oil and shaoxing rice wine together in a separate bowl. Add the cooked rice and mix well. Add as much of the soy/sesame oil /shaoxing mix as desired and stir to combine.
- 4
Add the rice to the pan with the chicken and vegetables and mix in well. Sprinkle chilli powder and mix. Turn heat to medium.
- 5
In a separate pan, heat some oil and when hot, add one egg. Fry until cooked, with a runny yolk (or however you prefer). When cooked, remove to a plate and repeat with second egg.
- 6
Mix everything together. Taste for additional seasonings and add additional soy/sesame oil/shaoxing rice wine if needed. Spoon into 2 bowls and top each with a fried egg.
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