Szechuan Chicken Rice

🧂 Ingredients

• 500 g Inglewood chicken mince
• 2 carrots

  chopped same size as green beans
• 10 green beans

  diced
• 1 tbsp sesame oil
• 3/4 cup rice
• 1" piece ginger

  grated
• 1 clove garlic

  grated
• salt
• 1.5 cups water
• 2 tbsp Asian chili garlic sauce
• 1 tsp five Spice
• 2 tbsp rice vinegar
• 2 tbsp mirin
• 2 tbsp sesame oil
• 100 ml soy sauce
• 2 tsp Szechuan peppercorns
• 2 tsp ginger

  grated
• 6 tbsp maple syrup
• 1 tbsp cornstarch
• 4 eggs
• 1 tbsp butter
• 1 tbsp oil
• peanuts

  chopped
• coriander
• 1 red chili

  sliced finely
• 1 spring onion

  sliced finely

Instructions

• 1 Toast peppercorns for 1 minute in a frying pan and crush
• 2 Mix all ingredients together with the peppercorns and set aside
• 3 Place all ingredients into a saucepan (and stir) and bring water to the boil
• 4 Once boiling turn the heat right down as low as it goes, cover and leave it
  alone for 15 minutes
• 5 Turn off the heat and leave it alone for a further 5 minutes, remove lid, stir
  and eat ?
• 6 In a large saucepan or wok heat the sesame oil on medium – high heat
• 7 Add carrots, green beans, chicken & pinch of salt and cook for approx. 4 minutes
  – stirring/tossing regularly to break up the mince
• 8 Add Szechuan sauce and cook for a further minute. Stirring regularly so
  everything combines
• 9 Add butter & oil to non-stick pan and turn to medium heat
• 10 Crack in eggs and cook for 3-4 minutes or until white is set
• 11 Place rice on the plate, top with some delicious Szechuan chicken.
• 12 Place fried egg on top and sprinkle some garnish and any remaining sauce in the
  pan
• 13 Demolish!

Nutrition Info