Chicken & Plum Stir-Fry with Fried Rice Recipe

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This tasty recipe has become a favourite weeknight dinner as once you chop and prepare all of the ingredients, it is a quick dinner to stir-fry and serve! Feel free to change the ingredients to your liking - we originally used to make this with pork but find that the chicken thighs worked better, as they retain their moisture and taste delicious with the plum flavour. Its sweet flavour is balanced by the savoury fried rice. Why don't you give it a try this weekend?



Fried Rice Ingredients:

**2 Tbsp olive oil
250g microwave rice, cooked
3/4 cup frozen peas
1 red onion, finely chopped
2 eggs, lightly beaten
1.5 Tbsp soy sauce
1/4 teaspoon Chinese Five Spice**

Stir-Fry Ingredients:

**1 Tbsp olive oil
3 chicken thighs, diced
2 garlic cloves, finely chopped
1 teaspoon crushed ginger
7 shallots, cut into 5cm lengths
1/4 cup plum jam
2 Tbsp soy sauce
1/2 teaspoon cornflour**



What To Do (Fried Rice):

Step 1: Make the fried rice by adding 1 tablespoon of olive oil to a fry pan or wok (on low heat) and swirling the egg around the pan. Allow to bubble and when it starts to set, lift one corner with a spatula and roll up the egg. Use the spatula and cut the rolled egg into 2cm sections.

Step 2: Add the remaining 1 Tablespoon of olive oil and the rest of the fried rice ingredients - cooked rice, peas, red onion, soy sauce and Chinese Five Spice. Stir and cook, then leave on the hot plate to stay warm while you cook the stir-fry.



What To Do (Stir-Fry):

Step 4: In a separate fry pan or wok, add the olive oil and add the chicken thighs, garlic, ginger and shallots and cook until the chicken is browned.

Step 5: Add the plum jam and soy sauce - stir and break up the jam with a wooden spoon until it dissolves. In a small cup, add the cornflour and 1 tablespoon of water, stir, and then add to the stir-fry to thicken the sauce. Stir.

Step 6: Heat up the fried rice again to warm up, then serve into bowls and add the stir-fry on top. Dinner is served!





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