Super Crispy Chicken Fried Rice Bowl

sea salt

2 tsp vegetable oil

lime wedges, to serve

sambal oelek* or crushed chilli paste, to serve

Fried rice:

2 tbsp vegetable oil

4 garlic cloves, chopped

1 onion, diced

½ cup diced Chinese sausages (lap cheong)*

2 eggs, lightly whisked

2 cups sliced Asian green vegetables e.g. bok choy, Chinese kale

1 cup baby spinach

4 cups cooked rice

4 tbsp soy sauce

½ cup finely sliced spring onion (scallions), plus extra to serve

2 tsp sesame oil

freshly ground white pepper, to season

juice of 1 lime

• For the chicken, pat chicken pieces dry with paper towel. Season generously with salt. Heat a non-stick pan over medium-high heat. When the pan is hot, add oil, followed by the chicken pieces, skin side down. Place a sheet of baking paper over the top. Then place another heavy pan on top to evenly press down on the chicken. Cook for 12 minutes or until a golden, crispy crust forms. Then turn chicken over and cook for a further 2 minutes or until cooked through. Transfer to a wire rack.
• Meanwhile, let’s make the fried rice. Heat the vegetable oil in a wok over high heat. Add the garlic, onion and Chinese sausage. Cook for 2 minutes until the onion is starting to brown. Add the Asian vegetables and spinach and cook for a further 2 minutes until wilted. Add the rice and soy sauce and toss until well combined. Remove from heat and toss through the spring onion, sesame oil, pepper and lime juice.
• To serve, divide rice between serving bowls. Slice the chicken pieces and add to the rice. Sprinkle with extra spring onion. Serve with sambal oelek and lime wedges.
• Notes: – Chinese sausage (lap cheong) and sambal oelek chilli paste are available in the Asian section of some major supermarkets or from an Asian grocer. – Sambal oelek is a spicy paste made from fresh red chillies. It’s available from the Asian aisle of most supermarkets or from an Asian grocer.