Satay Chicken Fried Rice Recipe
This quick and easy and incredibly tasty satay chicken fried rice recipe makes use of leftover satay chicken skewers and steamed rice – although the satay chicken or sate gai could be made from scratch to go into the rice or be eaten on the side. Vegetarians could skip the chicken completely. Sprinkled with crispy fried shallots and fragrant coriander, it’s a delicious use of leftovers.
- 2 cups jasmine rice steamed
- 3 tbsp oil
- 1 large onion peeled and finely diced
- 1 tbsp curry powder
- 2 eggs
- chicken satay skewer leftovers diced
- 2 tbsp peanuts pan-roasted
- ½ tsp salt
- ½ tsp white pepper
- 1 tbsp crispy fried shallots
- 1 tbsp fresh coriander leaves only
If you don’t have any day-old steamed rice in your fridge, steam 2 cups of rice in a rice cooker; when done, spread the rice out loosely on a tray, and set aside to cool.
In a wok over medium heat, heat the oil, then add the diced onion and fry until soft, aromatic and translucent, add the curry powder, and stir to combine well.
Add the rice and stir-fry continually, mixing and tossing, to ensure the rice is covered with the curried-oil.
Push the rice to one side, crack the eggs into the wok, scramble for a minute, then stir to combine well with the rice.
Add the optional diced chicken satay skewer leftovers and pan-roasted peanuts, then season with the salt and white pepper, taste, and adjust seasoning to your palate.
Turn off the heat and serve immediately, garnishing with crispy fried shallots and fresh coriander.
Calories: 1060kcal | Carbohydrates: 166g | Protein: 23g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 669mg | Potassium: 507mg | Fiber: 6g | Sugar: 3g | Vitamin A: 283IU | Vitamin C: 5mg | Calcium: 121mg | Iron: 4mg