Chicken Fried Rice

25 mins
Serves 4
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Directions

  1. 1Add 1 tbsp of oil to the wok.
  2. 2Add 1 tbsp of oil to the wok.
  3. 3Add 1 tbsp of oil to the wok.
  4. 4Add in a diced onion and cook over a medium heat, stirring regularly for 5 minutes until the onion starts to soften and turn translucent.
  5. 5Add in a diced onion and cook over a medium heat, stirring regularly for 5 minutes until the onion starts to soften and turn translucent.
  6. 6Add in a diced onion and cook over a medium heat, stirring regularly for 5 minutes until the onion starts to soften and turn translucent.
  7. 7Add another tbsp of vegetable oil, finely diced red bell pepper, two cloves of minced garlic, and 115g of frozen garden peas.
  8. 8Add another tbsp of vegetable oil, finely diced red bell pepper, two cloves of minced garlic, and 115g of frozen garden peas.
  9. 9Add another tbsp of vegetable oil, finely diced red bell pepper, two cloves of minced garlic, and 115g of frozen garden peas.
  10. 10Cook for a further two minutes, stirring regularly.
  11. 11Cook for a further two minutes, stirring regularly.
  12. 12Cook for a further two minutes, stirring regularly.
  13. 13Add in 250g of leftover cooked chicken shreds and 0.5 tbsp of sesame oil.
  14. 14Add in 250g of leftover cooked chicken shreds and 0.5 tbsp of sesame oil.
  15. 15Add in 250g of leftover cooked chicken shreds and 0.5 tbsp of sesame oil.
  16. 16Stir everything together.
  17. 17Stir everything together.
  18. 18Stir everything together.
  19. 19Turn up the heat to high and add 800g of boiled rice.
  20. 20Turn up the heat to high and add 800g of boiled rice.
  21. 21Turn up the heat to high and add 800g of boiled rice.
  22. 22Use a spatula to toss everything together and keep it moving to ensure the rice doesn't stick to the bottom of the wok. This should take about five minutes till it's fully heated through.
  23. 23Use a spatula to toss everything together and keep it moving to ensure the rice doesn't stick to the bottom of the wok. This should take about five minutes till it's fully heated through.
  24. 24Use a spatula to toss everything together and keep it moving to ensure the rice doesn't stick to the bottom of the wok. This should take about five minutes till it's fully heated through.
  25. 25Push the rice to the side of the pan and crack two eggs into the space.
  26. 26Push the rice to the side of the pan and crack two eggs into the space.
  27. 27Push the rice to the side of the pan and crack two eggs into the space.
  28. 28Add a little splash (about 0.5 tbsp) of soy sauce to the eggs.
  29. 29Add a little splash (about 0.5 tbsp) of soy sauce to the eggs.
  30. 30Add a little splash (about 0.5 tbsp) of soy sauce to the eggs.
  31. 31Fry the eggs, giving a mix with the spatula until the egg starts to cook and look scrambled but is still a little bit runny.
  32. 32Fry the eggs, giving a mix with the spatula until the egg starts to cook and look scrambled but is still a little bit runny.
  33. 33Fry the eggs, giving a mix with the spatula until the egg starts to cook and look scrambled but is still a little bit runny.
  34. 34Mix the egg into the rice.
  35. 35Mix the egg into the rice.
  36. 36Mix the egg into the rice.
  37. 37Pour in another 1.5 tbsp of dark soy sauce, and sprinkle on 0.25 tsp of salt and mix it all together.
  38. 38Pour in another 1.5 tbsp of dark soy sauce, and sprinkle on 0.25 tsp of salt and mix it all together.
  39. 39Pour in another 1.5 tbsp of dark soy sauce, and sprinkle on 0.25 tsp of salt and mix it all together.
  40. 40Add in the juice of half a lemon, give it a stir and taste, add a little bit more seasoning if it needs it.
  41. 41Add in the juice of half a lemon, give it a stir and taste, add a little bit more seasoning if it needs it.
  42. 42Add in the juice of half a lemon, give it a stir and taste, add a little bit more seasoning if it needs it.

Ingredients

  • 2 tbsp vegetable oil
  • 2 tbsp vegetable oil
  • 2 tbsp vegetable oil
  • 1 onion, peeled and diced
  • 1 onion, peeled and diced
  • 1 onion, peeled and diced
  • 1 red bell pepper, deseeded and finely chopped
  • 1 red bell pepper, deseeded and finely chopped
  • 1 red bell pepper, deseeded and finely chopped
  • 2 cloves garlic, peeled and minced
  • 2 cloves garlic, peeled and minced
  • 2 cloves garlic, peeled and minced
  • 2 third cup frozen peas
  • 2 third cup frozen peas
  • 2 third cup frozen peas
  • 2 cups cooked shredded/sliced chicken
  • 2 cups cooked shredded/sliced chicken
  • 2 cups cooked shredded/sliced chicken
  • 0.5 tbsp sesame oil
  • 0.5 tbsp sesame oil
  • 0.5 tbsp sesame oil
  • 4 cups boiled and cooled long grain rice
  • 4 cups boiled and cooled long grain rice
  • 4 cups boiled and cooled long grain rice
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 2 tbsp dark soy sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp dark soy sauce
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 bunch spring onions/scallions, chopped
  • 0.5 bunch spring onions/scallions, chopped
  • 0.5 bunch spring onions/scallions, chopped

Equipment

wokspatula