August 24, 2021

Stir fry Chicken with Red and White rice


Cooked Red rice

Cooked White rice

2 boneless chicken thighs, cubed

Baby corn

Mange tout


Red peppers

Bok choi



White pepper

1/2 tsp corn starch

1 tsp Soya sauce

1 pinch of sugar


  1. In a bowl, mix the soya sauce and sugar together. Roll the chicken into this marinade. Add the corn starch and massage it into the chicken.
  2. Fry up the ginger and garlic in vegetable oil. 
  3. Stir fry the mushrooms, baby corn, red pepper, bok choi and mange tout in the same pan.
  4. Remove the veggies into a prep bowl.
  5. Return pan to the heat and add the chicken into the pan. Fry until almost cooked, 5 minutes on medium-high heat should do it.
  6. Season with salt and white pepper.
  7. Put the vegetables back in the pan with the chicken. 
  8. Add half a cup (125ml) of water into the pan and stir the contents while it simmers.
  9. When the sauce thickens, remove from heat.
  10. Mix your two coloured rices just before serving. It will hold its shape and colour for longer this way. Serve hot. 

Behind the scenes, I added a teaspoon of Lau Gan Ma chilli oil and its crispy bits on top of my bowl because I love a little heat. Sriracha works too! 

There are no rules, cook what will feed your soul.

Get the Grain! 


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