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.

Servings:

Course: Main Course

Cuisine: Chinese

Ingredients

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

Instructions

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.

Notes

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.