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  • Timer Prep 15 min
    Cook 20 min
  • Chart 615.0 cal/
  • Chef hat Easy


Slice the onions. Chop the garlic cloves. Beat the eggs. Rinse the basmati rice. Shred the cooked chicken.


  1. 1 Cook the rice according to instructions. Move on to the next step while you wait.
  2. 2 Meanwhile, heat the olive oil in a wok or large frying pan, add the onion, then season and cook for 10 minutes until soft. Move on to the next step while you wait.
  3. 3 Meanwhile, put the kale in a colander and pour over boiling water to wilt; leave to drain.
  4. 4 Heat the sesame oil in a large non-stick frying pan, pour in the eggs and leave to set to a thin omelette.
  5. 5 Fold and cut the omelette into ribbons.
  6. 6 Add the garlic and Chinese five spice to the onion, and fry for 1 minute.
  7. 7 Stir in the kale and chicken and cook for 2-3 minutes.
  8. 8 Add the rice, stir-fry for 2 minutes, then toss through the egg and serve.