Chicken Fried Rice
20 min4, 4-5 people as a side
A quick wok-fried rice with bacon, chicken, egg and vegetables in a savory soy-oyster sauce.
| 1 tbsp oil (for the egg) | Scramble egg, remove | Add egg & green onion, toss & serve | |||
| 2 eggs, lightly whisked | |||||
| 1/2 tbsp oil (for the bacon & vegetables) | Cook bacon, onion & garlic until golden | Add vegetables, cook 1 min | Add marinated chicken, cook until white | Add rice & remaining sauce, cook 1.5 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 | |||||
| 1/2 cup frozen corn | |||||
| 1/2 cup frozen peas | |||||
| 2.5 tbsp Chinese cooking wine or Mirin | Mix sauce in a bowl | Marinate chicken with 2 tsp sauce, 10 min | |||
| 1 tbsp oyster sauce | |||||
| 3 tbsp light soy sauce | |||||
| 1/2 tsp sesame oil (optional) | |||||
| 1/4 tsp white pepper (optional) | |||||
| 150 g chicken breast, finely sliced into small pieces | |||||
| 2 cups (packed) cooked white rice, day old | |||||
| 3/4 cup green onions, finely sliced |
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