Asian fried rice with five-spice chicken and red peppers – Dianne Bibby

Dianne Bibby's Fried Rice with 5 Spice Chicken, peppers & noodles

Dianne Bibby’s Asian Fried Rice
with five-spice Chicken and red peppers

Dianne Bibby appeared on Expresso TV recently during a trip to Cape Town.  I love her food, it is always so colourful, aromatic and just bursts with flavour. Her Asian Fried Rice with five-spice Chicken works well with the recently launched Morgenster Italian Collection Caruso 2015.

Serves 4

2 eggs, whisked together with 1 tablespoon water and a pinch of salt
2 cups cooked basmati or jasmine rice
2 tablespoon vegetable oil
2 teaspoons sesame oil
1 heaped teaspoon Chinese five-spice powder
6 chicken thigh fillets, cut into thin strips
1 red pepper, julienned, or a combination of red and yellow
1 small shallot
a pinch of red chilli flakes
a thumb sized knob of ginger, grated
3 tablespoons low sodium soy sauce
2 limes
3 scallions, finely diced
toasted black sesame seeds
fresh coriander, to finish

Heat a drop of vegetable oil in a medium-sized non stick frying pan and pour in the egg mixture. Cook through on a gentle heat, slide out of the pan and roll up to form a pancake. Slice into 1cm wide strips to form a type of egg noodle.

Heat the vegetable and the sesame oil in a wok or large frying pan. Rub the five spice powder into the chicken strips and add to the pan when the oil is super-hot. Once the chicken has taken on some colour, add the peppers, shallot, chilli and ginger. Stir-fry for several minutes until the chicken is cooked and the vegetables are just tender, but still have a bit of crunch. Add the rice to the chicken and warm through. Pour over the soy sauce and spritz with the juice of a lime. Fold through the egg noodles and finish off with a scattering of sesame seeds.

Serve with fresh coriander, lime cheeks and extra diced chilli, if you like a bit of extra heat.

Dianne’s handy hint
To save time, cook extra rice when next you make a curry and then do this dish the following day. For a short cut, cook the egg in the same pan for a minute or two, just before you add the rice to the chicken.

Michael’s wine recommendation – CLICK HERE

Morgenster Italian Collection Caruso 2015

Morgenster Italian Collection Caruso 2015

Dianne Bibby

Dianne Bibby

Dianne Bibby is a former fashion designer, turned food enthusiast and avid cook. At 36 she hung up her fashionable hat, tied on her kitchen apron and started on a new culinary journey.

Her kitchen is a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity. For Dianne food is relational and pivotal to the way in which she expresses love, care and hospitality. Currently she spends most of her time developing recipes and teaching group cooking classes.

Says Dianne, “My food philosophy is relatively uncomplicated with inspiration being drawn from diverse global food trends and seasonal produce. My recipes are not exclusively tied to any particular food preference but rather an exploration of all foods that are vibrant and fresh.”

Dianne hopes that you will be motivated and inspired to try something new, making the time you spend in the kitchen deeply satisfying and rewarding.

She’d love to hear from you – CLICK HERE

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