Peanut Butter Chilli Oil Fried Rice

Ingredients

• 500 g chicken thighs (grilled and sliced)
• 600 g cooked sticky rice (pre-cooked or leftover)
• 2 pak choi (trimmed and sliced)
• 2 tbsp peanut butter (smooth or crunchy)
• 2 tbsp chilli oil (with flakes)
• 1 tbsp soy sauce
• 2 tbsp vegetable oil (heated until shimmering)
• 2 cloves garlic (minced)
• 1 tsp ginger (grated)

Steps

1. 1

   Prepare your base aromatics by placing minced garlic, grated ginger, peanut butter, chilli oil, and soy sauce into a large heat-proof bowl or directly into a large wok.

2. 2

   Heat two tablespoons of vegetable oil in a small pan until it is shimmering and very hot.

3. 3

   Carefully pour the hot oil over the peanut butter and chilli oil mixture to bloom the aromatics and melt the peanut butter into a smooth sauce.

4. 4

   Add the pre-cooked sticky rice to the bowl or wok, tossing thoroughly to ensure every grain is coated in the peanut butter chilli sauce.

5. 5

   Incorporate the grilled chicken thighs and the sliced pak choi into the rice mixture.

6. 6

   Stir-fry over medium-high heat for 3-5 minutes until the pak choi has wilted slightly and the chicken is heated through.

7. 7

   Continue cooking until you get some 'burnt bits' (crispy rice) at the bottom of the pan, as these provide extra flavor and texture.

8. 8

   Serve immediately while hot.

Notes

This recipe is excellent for meal prep as it reheats well. For the best texture, use day-old chilled rice. The 'burnt bits' mentioned in the transcript refer to the crispy socarrat-like layer that forms when rice is fried undisturbed for a minute.

Nutrition per serving

• main
• high-protein
• fried rice
• peanut butter
• chilli oil
• quick dinner
• meal prep