Directions
- 1Cut the chicken into small pieces. Mix it with 1 tsp of corn starch, 1 tsp of soy sauce, 1 tsp of vegetable oil and a pinch of baking soda. Set it aside for 30 minutes.
- 2Crack 2 eggs and beat well.
- 3Heat up the wok. Add about 1 tbsp of vegetable oil. Toss to coat the bottom nicely.
- 4Wait until there is smoke coming out. Pour in the egg. Cook for about 30-50 seconds until fluffy. Break into small pieces and set aside.
- 5Add more oil into the same wok. Heat it up and add in the chicken. Saute for about 1-2 minutes. Push to the side to make room for the vegetables.
- 6Add 1 tbsp of minced garlic, 1/4 cup of onion, 1/3 cup of green beans, and 1/2 cup of carrot. Stir-fry for 2-3 minutes.
- 7Add salt to taste and mix well.
- 8Remove the chicken and vegetables from the wok.
- 9Loosen the cooked rice with your hands.
- 10Turn on the gas to high and heat up the wok for about 15 seconds. Add 2 tbsp of vegetable oil.
- 11Add the rice and stir-fry for 3-5 minutes.
- 12Add 1 tbsp of light soy sauce and 2 tsp of dark soy sauce. Mix quickly to prevent uneven cooking.
- 13Add the cooked chicken and vegetables and the egg. Toss everything together for about 2 minutes to combine the flavors.
- 14Add spring onion right before serving.
Ingredients
- 150 grams chicken
- 1 tsp corn starch
- 1 tsp soy sauce
- 1 tsp vegetable oil
- 1 pinch baking soda
- 2 eggs
- 3 tbsp oil
- 2 cups cooked rice
- 1 tbsp minced garlic
- 0.25 cup red onion
- 0.33 cup green beans
- 0.5 cup carrot
- 0.25 cup spring onion
- 1 tbsp light soy sauce
- 2 tsp dark soy sauce
- 0.25 tsp salt
- 1 to taste pepper
Equipment
wokknifewhiskspatula
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