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Japanese Style Fried Rice
Give the good old fried rice an Asian twist with crab sticks and shrimps tossed in an oyster sauce base. This dish may also make use of other seafood like squid and fish.
Chicken
Main Course
Ingredients
Japanese Style Fried Rice
−
+
Rs35000.0
Rice:
Japanese Rice cooked
/g
240.0 g
0%
Knorr Professional Chicken Stock Powder (6x1kg)
/g
5.0 g
0%
Canola Oil
/ml
20.0 ml
0%
White onions brunoised
/g
10.0 g
0%
Garlic, minced
/g
5.0 g
0%
Shrimp peeled and cut into large dice
/g
100.0 g
0%
Chicken breast boneless, cut into cubes
/g
15.0 g
0%
Soy Sauce
/ml
10.0 ml
0%
Oyster, sauce
/ml
10.0 ml
0%
Sweet Corn
/g
15.0 g
0%
Butter, unsalted
/g
15.0 g
0%
Presentation:
Spring Onions, finely chopped
/g
10.0 g
0%
/
Rice:
-
Japanese Rice cooked 240.0 g
-
Canola Oil 20.0 ml
-
White onions brunoised 10.0 g
-
Garlic, minced 5.0 g
-
Shrimp peeled and cut into large dice 100.0 g
-
Chicken breast boneless, cut into cubes 15.0 g
-
Soy Sauce 10.0 ml
-
Oyster, sauce 10.0 ml
-
Sweet Corn 15.0 g
-
Butter, unsalted 15.0 g
Presentation:
-
Spring Onions, finely chopped 10.0 g
Preparation
-
Rice:
- In a dry steel bowl, season the rice with Knorr Professional Chicken Stock Powder. Toss well to even out the seasoning.
- Heat wok over medium heat, add the oil.
- Add the rice, toss well, heat through the rice. Taste and adjust seasoning.
- Transfer the rice to another bowl. Using the same wok, sweat the onions and garlic. Cook until fragrant.
- Add the shrimp and chicken. Season with Soy sauce and Oyster Sauce. Return the rice to the wok. Toss with the rest of the ingredients.
- Add the corn and the butter. Toss once again. Taste and adjust seasoning.
-
Presentation:
- Transfer cooked fried rice onto a serving bowl and garnish with finely chopped spring onions.
- Serve immediately.
