Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2991 / 715
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil rice
Rinse the basmati rice. Add the rice, a pinch of salt and the measuredwater to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, spread the rice over a baking tray and allow to cool and dry out.
Tip!This recipe works best with cold rice that's been cooked the day before! Simply cook the rice, store in the fridge and then add it to the stir fry the next day.
Meanwhile, peel and finely chop the onion. Peel and mince the garlic. Slice the tomato into wedges. Slice the cucumber. Chop the chicken into bite-sized pieces.
3 Fry base
Heat a large pan over a medium-high heat with a drizzle of oil. Add the onion with a pinch of salt and cook for 5 min until softened. Add the garlic and sambaloelek(spicy!) and fry for 1 min further. Add the chicken pieces. Fry for 5-7 min until golden.
4 Finish rice
Add the cooled rice, greenpeas, both soy sauces, and oystersauce and fry for 3 min, making sure the rice is well coated.
5 Fry eggs
Heat a second non-stick pan with a drizzle of oil over a medium heat. Once hot, crack the eggs into the pan and fry for 2-4 min or until done to your liking. For a set egg yolk, cover the pan with a lid.
Divide the friedrice between bowls and top each bowl with a fried egg. Garnish with the crispy onions and a pinch of chilliflakes(spicy!) and serve the tomato and cucumber to the side.