Chicken satay fried rice XL

Chicken satay fried rice XL
Makes: 16-20 portions
Prep time:
Cook time:
Total time:
  • 1 kg rice
  • 1 kg chicken
  • 50 gr sweet soy sauce
  • 1 tspn ground turmeric
  • 1 tbspn ground coriander
  • 1 kg onions
  • 1 kg carrots
  • 1 kg white cabbage
  • 8 cloves of garlic
  • 200 gr fresh ginger
  • 2 tspn ground cumin
  • 3 tbspn ground curry powder
  • 1 tspn ground turmeric
  • 1 tbspn ground coriander
  • 200 gr sweet soy sauce
  • 1 kg green peas
  • 300 gr bean sprouts
Satay sauce
  • 350 gr peanut butter
  • 500 gr milk
  • 100 gr sweet soy sauce
  • 20 gr sweet chilli sauce
  • 16 eggs
  • 100 gr prawn crackers
  1. Dice the chicken and marinade in the sweet say sauce, turmeric and ground coriander.
  2. Dice the onion and carrots, slice the cabbage and mince the garlic and ginger.
  3. Defrost the green peas if needed.
  4. Mix the eggs in a bowl with salt and pepper to taste.
  1. Cook the rice in salted boiling water until done, drain and set aside until needed.
  2. Stir fry the onion, carrots and cabbage for about 10 minutes until soft.
  3. Add the garlic and ginger and cook for a couple of minutes
  4. Add the ground cumin, ground curry powder, ground turmeric and ground coriander and cook for a couple of minutes to release their flavour.
  5. Add the cooked rice together with the cooked chicken and the sweet soy sauce. Mix until combined to warm through.
  6. Add the defrosted green peas and bean sprouts and mix to warm though. Taste and correct the seasoning.
  7. Meanwhile, pour the eggs in a frying pan and cook until just set.
  8. To make the satay sauce, mix the peanut butter with the cold milk and bring to a gentle simmer. Sir in the sweet soy sauce and season to taste. Keep warm on a low heat until needed, adjusting the consistency if needed with extra peanut butter or milk.
  9. Serve the rice with the fried eggs, the satay sauce and the prawn crackers.
Stuff to know
This will be enough for 16-18 portions.
The quantity of spices, sweet soy sauce and sweet chili sauce can be adjusted to suit one’s taste.
It is possible to use rice that has been cooked a day ahead.
The sweet soy sauce is already rather salty, do not use too much salt in the dish.
It is important to fry off the spices to make them much more aromatic and powerful.
Pork can replace the chicken.
Serve with a hot sauce (Tabasco or Sambal) if desired.