Say hello to Hakka fried rice, your favourite Chinese fried rice’s spicier cousin. If you’re not familiar with Indian Chinese (AKA Hakka) cuisine, it traces back to the 1700s when Hakka Chinese traders settled in Calcutta, India. This robust cuisine combines the magnificent flavours of the two lands; it’s spicy, it’s savoury, it’s delicious. If you’re looking to switch things up for your weekly meal prep, or need a quick weeknight dinner, this recipe is just the ticket. Packed with protein-rich chicken and eggs plus colourful vegetables, this rice a sure winner!
Combine the sauce ingredients, and set aside.
Sprinkle cut chicken breast with ½ tsp salt and set aside.
Heat a wok or large skillet on medium high heat. Add a ½ Tbsp of cooking oil and heat for a minute.
Meanwhile, whisk together egg with ¼ tsp sesame oil and ¼ tsp salt. Pour the whisked eggs into the hot wok and cook until the eggs have set, but are still soft and slightly runny. Remove and set aside.
Add 2 Tbsp of cooking oil to the same wok. Add in the ginger and garlic, sauté for about thirty seconds, until fragrant. Now add the green chilis, onions and half of the chopped green onions. Cook for about one minute, until the onions are translucent, stirring constantly so they don’t brown.
With the heat on medium-high, add in the chicken breast. Cook until the chicken turns white.
Add in the carrots and green peas, pour in two tablespoons of water and cover immediately to trap any steam from leaving the wok. This will help soften the carrots and peas. Cook for two minutes until tender crisp.
Add in the cabbage and cook for another 2-3 minutes, until the cabbage softens but retains some crunch.
Add in the cold rice and pour Hakka sauce over top. Break up the grains of rice, ensuring there are no clumps, and mix well.
Add in the eggs and mix well.
Plate and garnish with the remaining green onions, and enjoy!