Chicken Fried Rice

Chicken Fried Rice is easy, satisfying, and great when you want a full meal in one plate.

Ingredients

• 4 cups Cooked rice, cold and day-old
• 250 g Boneless chicken, small dice
• 1 tsp Cornflour
• 1 Carrot, small dice
• 1/2 cup Green beans, sliced
• 1 tbsp Garlic, minced
• 1/2 cup Spring onion, chopped
• 2 1/2 tbsp Soy sauce
• 1/2 tsp White pepper, ground
• 3 tbsp Vegetable oil
• to taste Salt

Steps

1. Serves 2. Toss the diced chicken with a teaspoon each of soy sauce and cornflour and leave it 10 minutes; the coating keeps it tender in the wok.
2. Break up the cold rice with wet hands so there are no lumps.
3. Heat the wok until it smokes, add 2 tablespoons of oil, and sear the chicken in a single layer without stirring for a minute so it browns, then toss until cooked and set it aside.
4. Add the last of the oil and fry the garlic, then the carrot and beans, for 2 minutes.
5. Tip in the rice and toss on the highest heat until the grains separate and pick up a little colour.
6. Return the chicken, pour the remaining soy sauce down the side of the wok, and toss through.
7. Season with white pepper and salt, fold in the spring onion off the heat, and serve immediately.

Nutrition

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• Club Sandwich
• Egg Fried Rice
• Chicken Burger
• Chicken Macaroni

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