- 150g chicken or another protein of choice, bite-sized pieces
- 1 tsp Golden Mountain Sauce or soy sauce*
- ½ tsp sugar
- Vegetable oil, as needed
- 3-4 cloves garlic, chopped
- ¼ small onion, small diced
- Chili flakes, to taste**
- 2 leaves kale, stems thinly sliced on a bias, leaves cut into ribbons (keep stems and leaves separated)
- 2 Eggs
- 350 g cooked jasmine rice (about 2 ¼ cup)
- ¼ tsp ground white pepper
- Lime wedge
- ⅓ cup chopped cilantro
* Don't know what Golden Mountain Sauce is? Click here for a video that explains all the sauces I use!
**Check out the video for how to make your own reduced-heat chili flakes!
- 2 tsp Soy sauce
- 2 tsp Fish sauce
- ½ - 1 tsp black soy sauce
- 1 ½ tsp Sugar
Combine chicken with Golden Mountain Sauce and sugar; set aside.
Heat a wok or a large sauté pan over medium high heat, add marinated chicken and let brown on one side. Once browned, toss the chicken and cook until done. Remove from pan and set aside.
In the same wok, add a little more oil to coat the bottom, and heat over medium high heat. Add onion, garlic and chili flakes and sauté until the onion is translucent. Add kale stems and stir for 1 minute.
Add eggs, break the yolks, and let the egg set about half way then scramble briefly. Add rice and toss briefly, breaking up big lumps with the back of your spatula.
Add all sauce ingredients and toss, breaking up lumps, until the rice is evenly coated in the sauce and the grains are all separated. Add more black soy sauce if you want a darker colour.
Add kale leaves and white pepper and toss just to wilt the kale leaves. Add the chicken back in, along with the juices collected in the bowl, and toss to mix until the rice has absorbed all the chicken juices.
Serve immediately with a lime wedge and topped with chopped cilantro.