Chicken Fried Rice

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Chinese meals are probably the meals I'm least fussy about. Even when it contains things like peas that I don't like, other flavours make me forget they are there (sometimes lol)

Anyway I heard people don't like to read stories on recipe blog so I'm going to get straight to it!

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Ingredients

Serves 3

🍛 150g chicken breast

🍛 1 pack spring onions, separate the shoot

🍛 1 cup carrot, cubed

🍛 2tbs light soy sauce

🍛 1tbs dark soy sauce

🍛 2tbs oil (I use coconut)

🍛 150g rice, cooked

🍛 2 Eggs

🍛 1 tsp chicken bullion to taste

🍛 2 finger chillies, chopped

🍛 1 tbs ginger

🍛 1 tbs garlic

Method

🎬 Heat a wok or pan and add oil. Wait 1-2mins until it’s hot and add chicken. Turn the heat down to medium and stir fry for 5-7 mins depending on how thick you cut your chicken. Mine were small cubes that’ll fit into every spoonful. I like it that way

🎬 Add carrot and cook until all the water has steamed off, leaving just the oil. Push the chicken and carrot to one side, add eggs and scramble.

🎬 Add garlic, ginger, chilli, soy sauce and chicken bullion at this point. Tip here is to add soy sauce, stir and let it cook for a min. Then taste before adding salt or chicken bullion because soy sauce is salty

🎬 Add eggs, rice, spring onions and mix well to combine all ingredients.

🎬 Taste to see if it needs more salt and salt if needed. Let it fry for another 5-7mins

Enjoy!

Tips

✅ Cook your rice night before and refrigerate. However if you don’t have time, use the drain method. This means cooking rice with more water than it’s needed. Drain, run under cold water. Then leave until in colander all water is drained. Spread the rice on a good paper towel or on a food tray and leave somewhere airy

✅ You can scramble the eggs separately and set aside

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