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Monday, 19 November 2012

Chicken Fried Rice

I don't claim to be a master of Chinese cooking but this meal is one that my family really likes. It's a great 'Fakeaway' way to use leftover roast chicken, or you can do what I do and cook one especially for making the fried rice. I used to make it years ago by adding the egg straight into the rice but a Chinese lady that I worked with told me to make an omelette with the eggs, slice it & add it to the rice at the end. She also advised to use pre-cooked and cooled rice to make sure that it doesn't stick together. Ever since then that is how I've done it - she wasn't a force to be argued with. You can add as much or as little of the vegetables that you want, and feel free to change for something that you have already in the fridge - peppers, courgettes, broccoli.

Chicken Fried Rice - Serves 4

Cooked & cooled Basmati rice - I cooked 300g of dried rice in the microwave
4 eggs, beaten
1 onion, chopped
1 garlic clove, crushed
mushrooms, sliced
Cooked chicken
Dark soy sauce
Frozen sweetcorn & peas


  • Heat a little oil in a large non stick frying pan & make an omelette with the beaten eggs (or 2 smaller ones if your pan is small).
  • Set the omelette aside & slice into strips once cool
  • Heat some oil in a wok and add the onions and garlic & fry for 2 minutes
  • Add the mushrooms & fry for 1-2 minutes
  • Add the cooked chicken & a few good dashes of soy sauce & stir whilst heating
  • Add the sweetcorn & peas & a few more dashes of soy sauce
  • Place a lid on & cook for approx 8-10 minutes until everything is heated through
  • Stir in the rice, along with more soy sauce if needed, and heat through completely
  • Stir in the egg strips before serving



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