Chicken Fried Rice
Fried rice is one of the easiest quick-fixes. My recipe does not require elaborate planning, just some leftover boiled rice. We love the taste and rarely order a takeaway.
- 1 cup boiled rice
- 1/2 chicken breast
- 8-10 cloves of garlic finely chopped
- 1 medium onion chopped
- 1 1/2 bowl diced vegetables (green bell pepper, red bell pepper, yellow bell pepper, beans, and carrots)
- 2-3 spring onions sliced on a bias
- 2-3 leaves of cabbage, finely sliced
- 1 green chili chopped
- 2 tbsp Light Soy sauce
- 2 tbsp Teriyaki sauce (optional)
- 1 tbsp chili sauce
- 1 tbsp vinegar
- 1/2 tsp cornflour
- 1 egg
- 2 stock cubes or Maggi Super Seasoning (optional)
- Salt to taste
- 2 tbsp Sesame oil
- Finely slice the chicken breast.
- Add it to a bowl. Mix in 1 tbsp light soy sauce and 1 tbsp teriyaki sauce. Add in 1/2 tsp cornflour. Mix well and leave it to marinate for at least 30 minutes.
- Heat sesame oil in a wok (karahi).
- Add in the chopped garlic. Saute for a minute and add the sliced chicken. Add in the green chilies and saute until the chicken is cooked.
- Add in the chopped onions, vegetables, and spring onions. Saute for a couple of minutes till tender.
- Beat the egg. Move the vegetables to the side. Tilt the wok and pour in the egg but not over vegetables. Cook the egg until semi-cooked. Mix it up with the vegetables gently so that it remains chunky.
- Add in the rice over the vegetables but DO NOT mix it yet.
- Add 1tsbp of soy sauce, 1 tbsp teriyaki sauce, 1 tbsp chili sauce, and 1 tbsp vinegar. You can also add in the stock cubes or super seasoning here.
- Add in the sliced cabbage and mix well.
- Check the salt and adjust the sauces accordingly.
- Serve hot.
- This is a great recipe for leftover rice.
- Dark soy sauce can also be used, but the light version retains the color.
- Although Teriyaki is a Japanese sauce, I love its taste. You can use oyster sauce instead.
- Zapping it in microwave uncovered at high for two minutes works wonders for the rice.