High-Protein Hainanese Chicken Fried Rice

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Make the pickled chillies by bringing sugar and vinegar to the boil. Slice the chilli into thin slices, mix into the vinegar mixture, and allow to cool before using.

Step 2

Make a paste by blending ginger, garlic, salt, spring onions and coriander roots. Alternatively, you can do this with a mortar and pestle.

Step 3

In a separate pan, lightly pan-fry the tofu cubes until golden. Set aside.

Step 4

For the fried rice, add vegetable oil to a hot wok. Fry one egg, breaking it up with your spoon as it cooks. Then add the paste and fry until fragrant.

Step 5

Add the cold rice, season with salt, sugar, white pepper, soy sauce and a dash of sesame oil. Cook, mixing to break up grains.

Step 6

Add the chicken, tofu cubes, edamame, red bell pepper, bean sprouts, cucumber, pickled chilli and some chopped spring onions. Toss everything together until well combined and heated through.

Step 7

Portion rice across four serving bowls.

Step 8

In a separate pan, fry the eggs sunny side up. Place on top of the rice and drizzle with sweet soy sauce.

Step 9

Garnish with fried shallots and pumpkin seeds, and serve with prawn crackers on the side.

Step 10

For the rice, rinse and soak rice in cold water, set aside. Meanwhile, grind the ginger and garlic with a pinch of salt in a mortar and pestle until it forms a rough paste.

Step 11

Add oil to a medium heavy-based pot over medium heat, saute the ginger and garlic for a few minutes until fragrant. Strain and add the washed rice, sesame oil, a pinch of salt and the chicken broth to the pot. Cover with a lid and simmer on the lowest temperature until the rice is tender, about 15 minutes.