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–+ servings

Sticky Chicken Schnitzel And Egg Fried Rice

Servings 2
Difficulty Beginner
Total Time 1 hour

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INGREDIENTS

Coated Chicken Schnitzel

Egg Fried Rice

  • 2 Tbsp (30ml) sweet chilli sauce
  • 1 Tbsp (15ml) honey
  • 1 tsp (5ml) soya sauce
  • 1 Juice of lemon
  • 2 tsp (10ml) sesame seeds, toasted
  • 1 Tbsp (15ml) sesame oil
  • 2 spring onions, finely chopped
  • 2 carrots, finely diced
  • 3 cups cooked basmati rice
  • 1 eggs, beaten
  • 2 Tbsp (30ml) chopped coriander
  • A few sprigs of fresh coriander
  • 1 lime, cut into wedges

METHOD

  • Butterfly the chicken breasts. Place between two pieces of cling film and gently pound with a rolling pin to flatten.
  • Dip the meat into egg/water and coat in Hinds Southern Coating Original. Repeat.
  • Shallow fry in oil for 3 minutes on each side until golden, crisp and cooked through.
  • Place the sweet chilli sauce, honey, soya sauce, lemon juice and sesame seeds into a small pot and simmer gently for 5 minutes. Set aside to cool.
  • Heat the sesame oil in a frying pan over a medium heat, fry the spring onions and carrots for 2 minutes, add the cooked rice and toss. Pour in the eggs and stir for 2 minutes, while cooking.
  • Warm the chicken schnitzel slices and coat with the sweet chilli sauce. Serve on top of the egg fried rice and garnish with fresh coriander and a wedge of lime.