For the rice

  • 1 cups of cooked rice
  • 2 tbsp vegetable cooking oil
  • 1 tbsp fish sauce
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • ½ tsp sugar
  • 2 cloves garlic, finely chopped
  • 1 onion, thinly sliced
  • 1 big tomato, cut into wedges
  • 2 eggs
  • 2 spring onions, finely chopped
  • 2 handful of shredded kale
  • 2 cloves garlic, finely chopped
  • 1 tbsp vegetable cooking oil
  • 1 tbsp sriracha sauce
  • Handful of fresh coriander, roughly chopped
  • ground white pepper to taste

For the chicken satay and peanut sauce

  • 250 g boneless chicken breast
  • 2 tbsp creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tsp ground cumin seeds
  • 1 tbsp brown sugar
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 tbsp grated fresh ginger
  • 1 tsp ground white pepper
  • ½ cup coconut milk for marinate
  • ½ cup coconut milk for peanut sauce
  • 6-8 bamboo skewers

For the Thai pickled vegtables

  • ½ cucumber, cut into 2-3 cm cubes
  • 3 shallots, finely sliced
  • 2 red chillies - sliced
  • 4 radishes, sliced
  • 1 carrot - sliced
  • 1 cup rice wine vinegar
  • 250ml water
  • 1 tsp salt
  • 60g sugar


For the rice

  1. 1

    Heat some vegetable cooking oil in a non stick pan, once the oil gets medium hot, sauté garlic quickly for 20 second until they become golden and crispy. Quickly add onions and stir, followed quickly with cooked rice. Stir rapidly to break the rice from any clumps.  

  2. 2

    Add fish sauce, soy sauce, sugar, dark soy sauce, sriracha sauce and stir quickly to combine the flavours. Add tomatoes and kale, quick stir to combine. 

  3. 3

    Push your fried rice to one side, add the eggs in and mix it through with the rice. Once all combined, remove the pan from heat and sprinkle some spring onions, coriander and ground white pepper to taste. 

    *If you were to serve this dish on its own, It will be delicious served with some slices cucumber and a wedge of lime.  

For the chicken satay

  1. 1

    In a mixing bowl, combine together peanut butter, soy sauce, brown sugar, curry powder, turmeric, grated ginger, ground white pepper and coconut milk. Place the chicken breasts in the marinate sauce and leave it for at least 30 minute or overnight.  

  2. 2

    Preheat a griddle pan, set it for medium heat.  

  3. 3

    Weave the chicken onto skewers, then grill for 5-8 minutes per side. Check and turn over then use a cooking brush to brush some left over marinate sauce on chicken when you turn your meat over

  4. 4

    Put the rest of your satay marinate sauce in a small saucepan, turn on medium heat and add some coconut milk in. heat through until all sauce combine and thicken

  5. 5

    Once your chicken satay cooked through, place on a serving plate and serve with satay sauce and Thai pickled vegetables. 

For the pickled vegetables

  1. 1

    To a saucepan, add rice wine vinegar, water, salt and sugar in a small saucepan. Turn on medium heat and stir well until all the ingredients combined about 3-5 minutes then turn the heat off. Leave it to cool down

  2. 2

    Place all your vegetables in a mixing bowl, pour the pickle mixture into the vegetables, leave it to marinate for about 10 minutes. 

Nutritional Details

Each serving provides
  • Energy 0kj 0kcal 0%
  • Fat 0.0g 0%
  • Saturates 0.0g 0%
  • Sugars 0.0g 0%
  • Salt 0.0g 0%

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