Chicken Fried Rice
2 chicken breasts cut into slithers
(can use thighs for moist tender bits but I like breasts)
2 tbsp corn flour
1 tbsp soy sauce
2 cups of rice uncooked
4 cups of water
1 onion diced finely
1 cup of peas
1 cup of bean sprouts
2-3 shoots of spring onion
2 tbsp of cooking oil – sunflower or canola with a high smoke point
- Cook your rice, I do mine in my microwave, 1 cup rice to 2 cups of water, 10-15 mins. Rice should be just cooked, don’t let sit in hot water. Drain off hot water into colander then wash rice with cold water to get rid of starch. Drain off, season with salt and set aside in fridge to cool. The older the rice the better so if its from a meal last night, great! Don’t use warm rice it goes soggy and doesn’t fry.
- Slither your chicken breasts and roll in the 2 tbsp of cornflour then add soy sauce mix through and sit to marinate for about an hour. The process with the cornflour is called velveting, it locks in moisture so your meat is tender
- Chop your onion set aside
- Chop spring onion, add peas and sprouts all into one bowl
- Mix 3 eggs with fork in a cup set aside
- Heat wok or BBQ with Teflon sheet on top.
- Add 1 tbsp oil when very hot
- Cook onion through and add chicken, stir fry through till cooked and take off, set aside
- Cook egg take off set aside, don’t worry about chopping up, it will break through when you add back to rice.
- Add last tbsp of oil through on rice, season with salt and pepper, let fry through for about 10 mins, add back the egg, veg, meat and stir fry for couple mins. Slowly add soy sauce to edge of wok not onto the rice….eg pull back rice from curve of wok, splash the soy sauce onto the steel and cover with rice and fry. Keep adding soy to your taste, some like more. I add till the rice or caramel colour. Remember to keep moving the rice and tossing through.
If you prefer beef or pork or even seafood follow meat process above