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No. 0314 Thai Free recipe

Chicken Fried Rice with Baby Corn and Cabbage

Wok-tossed rice loaded with tender chicken strips, sweet baby corn, cabbage leaves, carrots and yellow pepper, seasoned with oyster sauce and a hint of white pepper. Crisp cucumber and a wedge of lime complete this generous, market-style plate that uses whatever crunchy vegetables you have on hand.

4.9 from 569 cooks

Chicken fried rice with cabbage, baby corn, carrots and peppers beside cucumber and lime
Photo: Markus Winkler on Pexels
Prep
20 min
Cook
12 min
Total
32 min
Serves
3
Level
Easy
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Method 6 steps

  1. Heat 1 tablespoon oil in a wok over high heat. Stir-fry the chicken for 4 minutes until opaque and lightly browned, then remove.

  2. Add another tablespoon oil with the garlic, carrot and baby corn and stir-fry for 2 minutes.

  3. Add the cabbage and bell pepper and toss for 1 minute until the cabbage just wilts at the edges. Push everything to one side.

  4. Pour the remaining oil into the empty side, add the eggs and scramble until barely set.

  5. Add the rice, oyster sauce, fish sauce and white pepper and toss hard for 3 minutes until the rice is evenly tinted and sizzling.

  6. Return the chicken, toss for 1 minute more and serve with cucumber slices and lime wedges.

Tap a step to mark it done.

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