Sticky Chicken & Egg Fried Rice

Today, I've got a recipe for you that's perfect for a quick and easy weeknight dinner. This dish is packed with flavor and a variety of textures that will leave you wanting more. It's a simple and delicious take on a classic Asian dish - Chicken Teriyaki with Green Beans, Carrots and Baby Bok Choy.

One tip for this recipe: if you can, use day-old rice! This will give it a great texture and make it even more delicious. But don't worry if you don't have any, fresh rice will still work just fine.

And if you're a visual learner, head over to my Instagram page where I''ve got a reel with all the step-by-step instructions. So, let's get cooking!

Ingredients:

225 g rice

3 chicken thighs

6 tbsp sesame oil

6 tbsp soy sauce

375 g green beans

200 g carrots (sliced)

4.5 baby bok choy

1.5 red peppers

¾ tbsp maple sirup

neutral oil

Green onions, for garnish

Directions:

Cook 225 g rice for 12 minutes until tender. And keep in the fridge for the next day, if cooking on the same day, place it in a flat tray and put it in the freezer for 20 minutes. Then the rice will be ready for frying.
Fry some eggs in neutral oil, add the rice, 1 tbsp sesame oil, and 1 tbsp soy sauce, mix well and top with green onions.
Meanwhile, cut 3 chicken thighs into small pieces.
Heat a dash of neutral oil in a frying pan and cook the chicken for about 4 minutes until done.
Turn down the heat and add 3 tbsp sesame oil, ¾ tbsp maple sirup, 4½ tbsp soy sauce, and 6 tbsp water. Let it simmer on medium heat.
In the meantime, boil 375 g green beans for about 4 minutes until al dente.
Rinse 4½ baby bok choy and remove the ends so the leaves come loose.
Heat 3 tbsp sesame oil in a new pan and fry the carrots for 7 minutes and the bok choy for 3 minutes.
Add the green beans to the bok choy with a splash of water and 1½ tbsp soy sauce.
Serve the rice with the chicken and vegetables. Garnish with 1½ tbsp sesame seeds and 1½ red peppers, or simply green onions (if desired).