Chicken Fried Rice

November 2, 2010 § 2 Comments

To follow on from my previous post on slow cooked roast chicken, here’s a recipe where you can use that beautiful chicken meat in a really easy yummy healthy meal that the whole family will love.

What you’ll need:

  • 2 shallots, diced finely
  • 2 carrots, the same
  • 2/3 cup frozen peas
  • 1 small red capsicum diced finely
  • 1 x 2cm piece of fresh ginger, grated
  • 2 garlic cloves, crushed and diced
  • 2 eggs
  • 2 tbsp peanut oil
  • 3 tbsp tamari
  • splash of fish sauce
  • 1 tsp sugar
  • 2 tsp chili flakes (optional)
  • 3 cups of rice
  • 2 cups of shredded cooked chicken

How ya make it:

  1. First thing’s first. Cook your rice. I like to do mine in a rice cooker and then I prep the veges while it’s cooking but however you want to do it is fine.
  2. Now dice your vegetables and chicken.
  3. Add the peanut oil to a hot wok or electric fry pan (I personally cook in an awesome vintage electric pan I got through freecycle) and to that add your ginger, garlic and shallots. Cooking quickly, use a spoon to keep it moving and not burn.
  4. Now add your carrot, peas and capsicum stirring constantly until the carrot is cooked.
  5. Once your rice is cooked, add it immediately to the wok/pan. Keeping it moving, add your tamari, fish sauce and sugar, along with the diced chicken. Combine all the ingredients so it is well mixed.
  6. Now turn the pan down to medium and push all the rice mixture to the edge so you have some visible pan and a hollow in the centre. Crack two eggs into this hollow and let them cook until you can see the white of the eggs on the bottom. Turn the pan/wok up to high.  Now, push all the rice to the centre of the pan, on top of the eggs, moving quickly, combining it all together. Let it cook for about a minute, stirring it constantly, and then turn the heat off. You’re done!
  7. Serve immediately as is or with some chili flakes to garnish.

This recipe makes quite a lot – about 6-8 depending on your serving sizes. It freezes okay and can be stored in the fridge for up to 4 days. I also wanted to note it could easily be vegetarian – just don’t add the chook.

Did you enjoy it? I’d love to hear!

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