Chicken Fried Rice
A delicious Chicken Fried Rice dish, perfect as a main or side!
Equipment
- Wok or skillet
Ingredients
- 2 tablespoon oil peanut, vegetable or canola
- 2 eggs eggs lightly whisked
- 150 g chicken breast finely sliced into small pieces
- 2 cloves garlic minced
- ½ onion onion finely chopped
- 120 g bacon excess fat trimmed, chopped
- 1 small carrot peeled and diced 0.75cm / ⅓"
- ½ cup frozen corn (or can or fresh)
- ½ cup frozen peas
- 2 cups cooked white rice (packed, day old)
- ¾ cup green onions finely sliced
Sauce
- 2.5 tablespoon Chinese cooking wine or Mirin
- 1 tablespoon oyster sauce
- 3 tablespoon light soy sauce
- ½ teaspoon sesame oil optional
- ¼ teaspoon white pepper optional
Instructions
Instructions
- Mix Sauce in a bowl. Pour 2 teaspoon over chicken, toss to coat, then set aside for 10 minutes.
- Heat 1 tablespoon oil in a wok or skillet over medium heat. Add egg and scramble until just cooked (still a touch wet) then remove.
- Turn heat up to high, add remaining ½ tablespoon oil and bacon into same skillet. Cook for 1 minute or so until fat starts to melt, then add onion and garlic.
- Cook until bacon is light golden - about 1 ½ minutes.
- Add vegetables (still frozen is fine). Cook for 1 minute.
- Add chicken and cook until it changes from pink to white - about 1 ½ minutes.
- Add rice and Sauce ingredients. Cook for 1 ½ minutes, stirring constantly.
- Add egg and green onion, toss through to disperse then remove from heat.
- Serve immediately!
Notes
Substitute items marked with * with any dice-able, stir-fry-able vegetables of choice. Leftovers keep for up to 3 days.
Nutrition
Serving: 1.5cupsCalories: 441kcalCarbohydrates: 36gProtein: 21gFat: 23gSaturated Fat: 6gCholesterol: 126mgSodium: 1167mgPotassium: 501mgFiber: 3gSugar: 4gVitamin A: 3043IUVitamin C: 15mgCalcium: 52mgIron: 2mg
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