Chicken Fried Rice

We kept receiving requests for a chicken fried rice recipe, so here it finally is.

As usual, there are a few things we should talk about before we begin. Although we’ve used carrots and broccoli, you can actually swap them for any vegetables you want, and also, if you have any leftover cooked rice in the fridge, you can use that instead of cooking it from scratch. And finally, add more chilli if you want it hotter, our version is mild.

Serves: 4

Ingredients:

• 1 cup uncooked rice (or 3 cups cooked rice)
• 2 ½ cups water (for cooking the rice)
• 250 grams skinless boneless chicken breast
• ¾ cup chopped carrots
• ¾ cups chopped broccoli
• ¼ tsp. ground black pepper (or to taste)
• 1 small onion
• 3 garlic cloves
• 3 thai chillies (or to taste)
• 1 tbsp. dark soy sauce
• 2 eggs
• Salt (the amounts we used are in the instructions)
• 4 ½ tbsp. oil

Instructions:

1. Wash and drain the rice thoroughly. Place the rice, water, a teaspoon of oil, and salt, in a large pot and heat the mixture until it boils. Once it starts boiling rapidly, you can turn down the heat a little bit and keep it that way until all the water evaporates and the rice is cooked.
2. Slice the onion; our pieces were roughly a centimetre wide. Also mince the garlic and slice the thai chillies. As for the carrot, we chopped them into half an inch wide strips that were one and a half inches long. We chopped our broccoli to approximately the same width too.
3. Cut the chicken into bite sized pieces. Add some salt and pepper to it and mix well. We added ¼ teaspoon salt and ¼ teaspoon pepper, but you can actually add as much or as less as you want.
4. Heat the oil in a large pan. Once it’s heated, add the chicken and cook until the chicken pieces look nicely golden brown. This will take around 15 to 20 minutes if you keep the heat on medium, and you’ll have to give it a stir once in a while so that all pieces can cook evenly.
5. When the chicken is cooked, add the onions and stir fry until the onions become soft. Then add the minced garlic and cook until the garlic softens and you can see a hint of brown. Add the carrots, broccoli and Thai chillies. We added around ¼ tsp. of salt too. Stir fry the mixture until the vegetables soften just a little bit; around three minutes should do it. If the pan feels dry, feel free to add a tablespoon more oil. You can keep the heat on medium throughout this stage.
6. Slowly add in the rice and mix well. Now add the soy sauce and mix again.
7. Make an empty circle in the centre of the pan by pushing the mixture to the sides.
8. Pour half a tablespoon of oil on to that empty circle; it’s going to heat up really quickly. And then to that oil, add your eggs. You’ll have to beat the eggs a little before adding them. Once the eggs start to set, use a spatula or your cooking spoon to break the eggs apart and push them around like you’d do for a scrambled egg. Mix the egg with the rest of your rice and you are done.