Chicken Fried Rice
Serves 4 (or 4–5 as a side)
Wok-fried day-old rice with chicken, bacon, vegetables and scrambled egg in a savory soy-oyster sauce.
| 2.5 tbsp Chinese cooking wine or Mirin | Mix sauce | Toss chicken in 2 tsp sauce, rest 10 min | Add chicken, cook 1½ min | Add rice & sauce, stir 1½ min | Toss in egg & green onion, serve | |
| 1 tbsp oyster sauce | ||||||
| 45 ml light soy sauce | ||||||
| 1/2 tsp sesame oil (optional) | ||||||
| 1/4 tsp white pepper (optional) | ||||||
| 150 g chicken breast, finely sliced into small pieces | ||||||
| 1 tbsp oil (for the eggs) | Scramble eggs medium heat, remove | |||||
| 2 eggs, lightly whisked | ||||||
| 1 tbsp oil (for the rice) | Fry bacon high heat 1 min | Add onion & garlic, cook 1½ min | Add vegetables, cook 1 min | |||
| 120 g bacon, excess fat trimmed, chopped | ||||||
| 1/2 onion, finely chopped | ||||||
| 2 garlic cloves, minced | ||||||
| 1 small carrot, peeled and diced 0.75 cm | ||||||
| 75 g frozen corn (or canned or fresh) | ||||||
| 70 g frozen peas | ||||||
| 370 g packed cooked white rice, day old | ||||||
| 50 g green onions, finely sliced |
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