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Serves
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Ingredients
  • 2 skinless & boneless chicken thighs
  • 200 g Jasmine rice
  • 2 mediums eggs, beaten
  • 40 g ginger, julienned finely
  • 2 garlic cloves, chopped
  • 2 tsps light soya sauce
  • ¼ tsp caster sugar
  • 1 tbsp vegetable oil
Marinade for chicken
  • 1 tsp soya sauce
Ginger and Chicken Fried Rice Ginger and Chicken Fried Rice
Ginger and Chicken Fried Rice
Prep 20 minutes
Total 30 minutes
  1. Cook the rice according to the packet instructions. Best cooked the day before or you can use leftover rice. Fluff up the rice with a fork and let it cool. The rice should be fluffy and not clumpy.
  2. Cut chicken into strips and then into 1cm cubes. Marinade the chicken with soya sauce for at least 20 minutes.
  3. Heat oil in wok and fry garlic and ginger until ginger softened, about 1 minute. Add chicken and fry until chicken turns opaque. Push the chicken to the back of the wok to leave a space in front to pour your eggs in. Scrambled and fold in the chicken. Stir fry until eggs begins to solidify.
  4. Add rice, soya sauce and sugar and incorporate well. Fry for 2 more minutes. Turn off heat and enjoy hot or room temperature.

I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.

Ginger and Chicken Fried Rice
favorite
print
rate
Prep 20 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 2 skinless & boneless chicken thighs
  • 200 g Jasmine rice
  • 2 mediums eggs, beaten
  • 40 g ginger, julienned finely
  • 2 garlic cloves, chopped
  • 2 tsps light soya sauce
  • ¼ tsp caster sugar
  • 1 tbsp vegetable oil
Marinade for chicken
  • 1 tsp soya sauce

  1. Cook the rice according to the packet instructions. Best cooked the day before or you can use leftover rice. Fluff up the rice with a fork and let it cool. The rice should be fluffy and not clumpy.
  2. Cut chicken into strips and then into 1cm cubes. Marinade the chicken with soya sauce for at least 20 minutes.
  3. Heat oil in wok and fry garlic and ginger until ginger softened, about 1 minute. Add chicken and fry until chicken turns opaque. Push the chicken to the back of the wok to leave a space in front to pour your eggs in. Scrambled and fold in the chicken. Stir fry until eggs begins to solidify.
  4. Add rice, soya sauce and sugar and incorporate well. Fry for 2 more minutes. Turn off heat and enjoy hot or room temperature.

I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.