At Story House Early Learning, mealtimes are more than just food on a plate; they’re moments of comfort, discovery, and full tummies. Behind the scenes at our Point Cook centre, our talented Chef Darren has been serving up nutritious, delicious meals with heart.
With a deep passion for creating child-friendly meals packed with goodness, Chef Darren has perfected dishes that our little learners genuinely look forward to. Curious what’s on the menu?
Today, we’re sharing one of these family favourites straight from Chef Darren’s kitchen, their much-loved Chicken fried rice recipe. Packed with nutrients and hidden veg, this one’s a hit at lunchtime and perfect for the whole family to recreate at home.
Chef Darren’s Chicken fried rice
Ingredients
- 3/4 pound boneless skinless chicken thighs
- 1 teaspoon salt, divided
- 3 tablespoons canola oil (or any high heat oil), divided
- 3 large eggs, whisked
- 2/3 cup yellow onions, diced
- 2 cloves garlic, minced
- 2 teaspoons minced ginger
- 2/3 cup mixed veggs.
- 4 cups cooked jasmine rice
- 2 scallions, sliced (separate the white and light green parts from the dark green part)
- 2 1/2 tablespoons soy sauce or tamari
- 1 teaspoon sunflower oil
Method
- Prepare the chicken:
- Chop the chicken into small 1/4-inch to 1/2-inch cubes. Sprinkle 1/2 teaspoon of salt over the chicken and mix to combine. Set the chicken aside for about 10 minutes (I usually use this time to chop all the vegetables).
- Cook the chicken:
- Add another tablespoon of oil in the wok or pan. Add the chicken and cook for 4 to 5 minutes, stirring occasionally. Turn off the heat and transfer the cooked chicken to a plate.
- Using your spatula, scrape off any chicken bits that are still stuck to the wok so they don’t burn during the next step. You can also use paper towels to wipe down your wok or pan.
- Cook the vegetables:
- Swirl 1 tablespoon of oil into the wok over medium-high heat. Add the diced onions and cook them for 1 minute, until they start to soften. Mix in the minced garlic and ginger and cook until fragrant, about 30 seconds. Add the diced carrots and cook for 2 minutes, stirring frequently. Add 1/2 teaspoon salt and the peas, and stir to incorporate.
- Cook the rice:
- Add the rice to the wok or pan on top of the vegetables and stir to combine. Using the back of your spatula, smash any large chunks of rice to break them apart. Add the white and green parts of the sliced scallions (save the dark green parts) and five-spice powder. Stir to incorporate. If the rice starts to stick to the pan, stir in a little more oil.
- Drizzle the soy sauce and sesame oil over the rice and stir to incorporate. Stir in the cooked chicken, scrambled eggs, and the dark parts of the scallions. Stir briefly to bring it together, and cook for another 1 to 2 minutes.
Whether it’s their first taste of fried rice or a regular favourite, this dish is always a winner at Story House. It’s hearty, wholesome, and made with love, just how Chef Darren likes it.
Stay tuned for more recipes and behind-the-scenes moments from our incredible team of educators, carers, and chefs.
