Chicken Fried Rice
Directions
- 1Add 1 tbsp of oil to the wok.
- 2Add in a diced onion and cook over a medium heat, stirring regularly for 5 minutes until the onion starts to soften and turn translucent.
- 3Add another tbsp of vegetable oil, finely diced red bell pepper, two cloves of minced garlic, and 115g of frozen garden peas.
- 4Cook for a further two minutes, stirring regularly.
- 5Add in 250g of leftover cooked chicken shreds and 0.5 tbsp of sesame oil.
- 6Stir everything together.
- 7Turn up the heat to high and add 800g of boiled rice.
- 8Use 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.
- 9Push the rice to the side of the pan and crack two eggs into the space.
- 10Add a little splash (about 0.5 tbsp) of soy sauce to the eggs.
- 11Fry the eggs, giving a mix with the spatula until the egg starts to cook and look scrambled but is still a little bit runny.
- 12Mix the egg into the rice.
- 13Pour in another 1.5 tbsp of dark soy sauce, and sprinkle on 0.25 tsp of salt and mix it all together.
- 14Add 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
- 1 onion, peeled and diced
- 1 red bell pepper, deseeded and finely chopped
- 2 cloves garlic, peeled and minced
- 2 third cup frozen peas
- 2 cups cooked shredded/sliced chicken
- 0.5 tbsp sesame oil
- 4 cups boiled and cooled long grain rice
- 2 eggs
- 2 tbsp dark soy sauce
- 0.25 tsp salt
- 0.5 lemon juice
- 0.5 bunch spring onions/scallions, chopped
Equipment
wokspatula
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