Name: Salted Egg Fried Rice with Crispy Chicken Chop
Yield: 5
Ingredients: 1.0kg Fragrant Rice, cooked; 60.0g Shrimps (21/30); 2.0g White Pepper Powder; 200.0g Veg, Green peas, frozen; 50.0g Fried Garlic; 100.0g Carrots, diced; 10.0g Fine Sugar; 10.0g Knorr Chicken Stock 1KG; 20.0g Egg; 100.0g Planta Margarine Chef 4.8kg; 70.0g Knorr Golden Salted Egg Powder 800G; 750.0g Chicken Chop; 2.0pc Egg; 300.0g Corn Flour; 30.0g Knorr Chicken Stock 1KG

Salted egg serves as a fantastic chicken chop sauce, but it can also lend its rich, creamy flavour to fried rice. Why not delight your customers by combining these two comforting dishes on one plate? Pro tip: cook the rice a day ahead and refrigerate to keep the grains from clumping together.

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Preparation

Salted Egg Fried Rice
- Combine all ingredients. Mix well and set aside.
- TIP: For an extra kick, add chopped chillies or a dash of curry powder to the mix.
Scrambled Eggs
- Stir-fry eggs in a wok over high heat for 1 minute.
- Add the prepared fried rice. Continue cooking over high heat until combined.
Crispy Chicken Chop
- Combine chicken, eggs, and Knorr Chicken stock; mix well. Marinate chicken for around 30 minutes.
- Coat marinated chicken chops in corn flour.
- Deep-fry chicken until cooked and crispy.
- Serve crispy chicken chop with salted egg fried rice.

Salted Egg Fried Rice with Crispy Chicken Chop

Ingredients

Salted Egg Fried Rice

Scrambled Eggs

Crispy Chicken Chop

Preparation

Salted Egg Fried Rice

Scrambled Eggs

Crispy Chicken Chop

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Salted Egg Fried Rice with Crispy Chicken Chop

Ingredients