A fully loaded, completely delicious Chicken Fried Rice! Serve it as a facet – or have it as a meal main!
- 2 tbsp oil, peanut, vegetable or canola
- 2 eggs, lightly whisked
- 150g / 5oz chicken breast, finely sliced into small pieces
- 2 garlic cloves, minced
- 1/2 onion, finely chopped
- 120g/4 oz bacon, excess fat trimmed, chopped (Note 1)
- 1 small carrot* , peeled and diced 0.75cm / 1/3″
- 1/2 cup frozen corn* (or can or fresh)
- 1/2 cup frozen peas*
- 2 cups (packed) cooked white rice, day-old (Note 2)
- 3/4 cup green onions, finely sliced
- 2.5 tbsp Chinese cooking wine or Mirin (Note 3)
- 1 tbsp oyster sauce (Note 4)
- 3 tbsp light soy sauce (Note 5)
- 1/2 tsp sesame oil, optional
- 1/4 tsp white pepper, optional
Sauce & chicken: Mix Sauce in a bowl. Pour 2 tsp over chicken, toss to coat, then set aside for 10 minutes.
Egg: Heat 1 tbsp oil in a wok or skillet over medium heat. Add egg and scramble until just cooked (still a touch wet) then remove.
Fried Rice: Turn the heat up to high, add remaining 1/2 tbsp oil and bacon into the same skillet. Cook for 1 minute or so until the fat starts to melt, then add onion and garlic.
Cook until bacon is lightly golden – about 1 1/2 minutes.
Add vegetables (still frozen is fine). Cook for 1 minute.
Add chicken and cook until it changes from pink to white – about 1 1/2 minutes.
Add rice and Sauce ingredients. Cook for 1 1/2 minutes, stirring constantly.
Add egg and green onion, toss through to disperse then remove from heat.
1. Bacon – adds terrific flavour to fried rice, it’s a sub for Chinese sausages and Chinese BBQ Pork which restaurants usually use. Sub with ham.
Sounds criminal to trim excess fat if you have really fatty bacon, it will make fried rice taste too bacony!
2. The best rice for fried rice – long-grain white rice or other white rice, cooked, then refrigerated overnight or frozen then thawed. Rice should be dry and crumbly, not sticky.
3. Chinese cooking wine or Mirin (or cooking sake or dry sherry) is an essential ingredient for making a truly “restaurant standard” fried rice. Though many recipes suggest using liquid chicken broth, please do not do this – it makes your fried rice wet and gluey!
If you can’t consume alcohol, adjust the recipe as follows: Reduce oyster and soy sauce to 2 tsp each, and add 1 tbsp water to the Sauce. Proceed with recipe. When you add the rice, add 1/2 tsp chicken or vegetable stock powder (or bouillon cube crumbled). Stir through, then add remaining Sauce ingredients etc the Cooking wine. Proceed with recipe, add a tiny sprinkle of salt at the end if you want it saltier.
4. Oyster sauce can be substituted with either fish sauce + hoisin sauce (best!) or just hoisin sauce (though you will get a slight Chinese Five Spice Flavour which is lovely!)
5. Soy sauce – use light or all-purpose soy sauce. Do not use dark, the flavour will be too intense. Maggie seasoning would also work but reduce the quantity a bit (it’s saltier!).
6. Storage – leftovers will keep for up to 3 days, reheat in microwave with a sprinkle of water if necessary to moisten it up again! Can also freeze-thaw then reheat.
7. Nutrition per serving, assuming 4 servings (about 1.5 cups per serving, a light meal or generous side!)