Chinese Chicken Fried Rice (Printable Version)
# What You’ll Need:
01 -
450g chicken breast or thighs, diced into small cubes
02 -
4 cups cooked rice, preferably day-old rice
03 -
2 large eggs, beaten
04 -
½ cup frozen peas
05 -
½ cup frozen carrots, diced
06 -
2 tablespoons soy sauce, adjust to taste
07 -
1 tablespoon sesame oil
08 -
2 cloves garlic, minced
09 -
3 green onions, chopped
10 -
1 tablespoon vegetable oil, for cooking
11 -
¼ cup bell pepper, diced (optional)
12 -
1 teaspoon fresh ginger, grated (optional)
# Steps to Follow:
01 -
Dice the chicken into small cubes. Chop the green onions and garlic finely. If using day-old rice, break it up gently to separate the grains.
02 -
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
03 -
In the same skillet, add a little more oil if needed. Crack the eggs into the pan and scramble them until fully cooked. Remove from the pan and set aside.
04 -
Add garlic to the skillet and sauté for about 30 seconds until fragrant. Add peas, carrots, and any other veggies you're using. Stir-fry for 2-3 minutes until tender.
05 -
Add the rice to the skillet, breaking up any clumps. Stir-fry for 2-3 minutes. Add the cooked chicken and scrambled eggs back into the pan.
06 -
Pour in soy sauce and sesame oil to taste. Stir everything together and cook for another 1-2 minutes. Garnish with green onions and toss well.
# Additional Notes:
01 -
Using day-old rice prevents the dish from becoming mushy and helps achieve a better texture.
02 -
Adjust soy sauce and vegetables according to personal preference.