Wednesday, 23 May 2012

BBQ Chicken Fried Rice

Serve 5 - 6 


  • 12 skinless chicken thighs ( legs )
  • 4 tablespoon barbecue sauce
  • 4 tablespoon honey
  • 4 ( fine chopped ) garlic cloves
  • 2 tablespoon oyster sauce
  • 2 tablespoon peanut oil
  • 2 tablespoon olive oil
  • 225g white long rice
  • 100g frozen peas ( cooked and drained )
  • salt
  • black pepper
  • 4 eggs


  1. Mix chicken thighs, honey, olive oil, oyster sauce, barbeque sauce and 2 cloves chopped garlic together . Cover and marinate it in the fridge for 2 to 4 hours.
  2. Preheat the oven to  375°F and transfer the marinated chicken to a roasting tin , then roast it in oven for 40 minutes, turning now and then, until the chicken is cooked through
  3. Meanwhile cook rice with salt in saucepan and then spread the rice out on a large plate to cool.
  4. Heat a wok until it gets very hot. Add he oil and heat through then add the garlic and stir-fry for 1 minute
  5. Add the cooled rice and mix it with the garlic fried on wok.
  6. Crack the eggs in the rice and add the cooked peas. Stir-fry until the eggs are cooked then season with salt ad pepper
  7. Serve the BBQ chicken with fried rice.

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