Dutch Fried Rice

Chicken Saté

1. Slice the chicken filet into smaller cubes.
2. Grab a pan with water and add 50 grams of salt and let the chicken brine in the water for 2 hours.
3. Put the chunks of chicken on a skewer and wait for the moment that your rice is ready on the flat top.

Fried Rice

1. Heat up your flat top griddle and make sure you have one cooler zone.
2. Break one egg and scramble it. Shove it to the side when it’s done.
3. Heat up some sunflower oil and start frying the leak and the ham seperately on the griddle.
4. Once the leak is changing color and is getting soft, mix it with the ham and the egg.
5. Warm up the rice on the cooler zone and spray some oil on top while breaking the rice up.
6. Mix it in with the rest.
7. Add ⅓ tsp of vetsin.
8. Scoop everything to the side and put on a lit for warmkeeping.
9. Put a pan on the griddle and heat up a jar of pre made peanut sauce. If you can’t buy this in your store make sure to checkout Tomahawk seared in peanut butter.
10. Sear the chicken skewers in a teaspoon of sun flower oil.
11. Season with some chicken seasoning on top and season the other side once you flip them.
12. TIP: Make sure you scrape of the skewer properly before flipping because that’s where the flavor is.
13. Fry up 1 slice of ham and 1 egg sunny side up.
14. Serve the fried rice in a bowl with the skewers drenched in sauce and the egg and ham on top of the rice.