Chicken Fried Rice

Fried rice is easy and offers lots of options depending on your taste or dietary requirements.  This is the version I often make for family and friends.

Ingredients

  • 500g diced chicken
  • 4 eggs
  • 8 rashers of bacon (small diced)
  • 1 cup of green peas
  • 1 cup of spring onions (sliced)
  • I red capsicum (finely diced)
  • 2 cups of corn kernels
  • 1 cup of soy sauce
  • 6 cups of cooked rice
  • Sweet soy sauce
  • Optional – Fried shallots
  • Optional – Chinese sausage (cooked and sliced)
  • Optional – Fresh coriander (chopped)
  • Optional – Sriracha or sweet chilli sauce

Method

  • Prepare rice per instructions on the packet and set aside to cool uncovered.
  • Beat the eggs and cook in a medium fry pan or your wok to make an omelette.  When cooked cut the omelette into thin strips of approximately 2cm and set aside.
  • Cook the bacon until crispy and set aside.
  • If using fresh chicken cook it until browned or if using cooked chicken heat it through.
  • Add the corn and mix it through until heated.
  • Repeat the previous step for each of these: Red capsicum, peas, bacon, spring onions, soy sauce and rice.
  • Turn of the heat and serve immediately with a drizzle of sweet soy over the top.
  • Garnish each serve with any or all of the optional ingredients.

Notes:

  • A large wok is good for this as you can use it to cook everything.  If you don’t have one simply use a large frying pan.
  • I like to use marinated chicken and often cook this the day after making my hoisin chicken – I make extra and keep it for this.
  • Make the rice in advance, up to a day.  This allows the rice to harden a little which stops it going mushy in the fried rice.  2 cups of uncooked rice usually makes about 6 cups when cooked.
  • Try putting the optional ingredients in small bowls on the table and let people choose their own toppings.
  • You can easily make this vegetarian.
  • Being gluten free may depend on the specific products you use so always check labels to be sure.

 

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