Chicken fried rice
main course fried rice basic
Ingredients
- .75 each onion chopped
- 2.5 tbsp oil
- 1 each Egg
- 3 drops soya sauce
- 300 grams chicken cooked
- .5 cup carrot finely chopped
- .5 cup peas frozen
- 4 cups rice cold cooked, grains separated (preferably medium grain)
- 4 each spring onions chopped
- 50 grams mung bean sprouts
- 2 tbsp light soya sauce
Instructions
- Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
- Allow wok to cool slightly.
- Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
- Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
- Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
- Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
- Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
- Set out additional soy sauce on the table, if desired.
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