Chicken and Kale Fried Rice
Ingredients: chicken breast, Golden Mountain sauce, sugar, lacinato kale, dried chilies · 30 min cook time · 465kcal · $9.09
Ingredients
200g chicken breast, 1Tbsp Golden Mountain sauce, 1tsp sugar, 150g lacinato kale, 2ea dried chilies, 2Tbsp soy sauce, 2Tbsp fish sauce, 1Tbsp dark soy sauce, 2Tbsp cooking oil, 0.5ea onion, 2cloves garlic, 2ea eggs, 400g cooked rice, 0.5tsp black pepper, 1ea lime, 10g cilantro
Instructions
1. Cut chicken breast into small bite-sized pieces. Season the chicken with Golden Mountain sauce (or soy sauce) and a little sugar.
2. Separate kale leaves from stems. Chop the stems into smaller pieces and roughly chop the leaves.
3. Remove seeds from dried chilies and chop them to make reduced-heat chili flakes.
4. Prepare the sauce by combining soy sauce and fish sauce in equal parts.
5. Heat a wok with a little oil. Add the seasoned chicken and spread it out to brown. Cook until done, then remove and set aside in a bowl.
6. Add a little more oil to the wok. Add chopped onion, garlic, and chili flakes. Cook until fragrant.
7. Add the kale stems to the wok and cook until slightly tender.
8. Push the vegetables to one side of the wok. Add two eggs to the empty space. Break the yolks and let them set slightly before scrambling into small pieces.
9. Add cooked rice to the wok. Use the back of your spatula to break up any lumps. Add a little sugar for balanced saltiness.
10. Add the prepared sauce and black soy sauce to the rice. Stir to combine and distribute the color.
11. Add the kale leaves and black pepper. Toss until the kale wilts.
12. Return the cooked chicken and any accumulated liquid from the bowl to the wok. Toss everything together until well combined and heated through.
13. Serve the fried rice in a bowl. Garnish with a lime wedge and chopped cilantro.
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