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.
- 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
- 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.
- 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.