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Chicken fried rice with egg and buk choy
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Turn leftover rice into a delicious family favorite.
Ingredients:
  • 200.00 gm long-grain white rice, rinsed, drained
  • 75.90 gm canola oil
  • 2 large eggs, lightly beaten
  • 1/2 medium brown onion, thinly sliced
  • 1 large carrot, peeled and finely diced
  • 1/2 x 400g can corn kernels, drained
  • 1/2 bunch buk choy
  • 42.00 gm soy sauce
  • 1 tsp sesame oil
  • 1/4 bunch coriander leaves, to serve
  • 4 chicken thigh fillets, skin removed, cut into bite size pieces
  • Salt & pepper
Instructions:
  • Prepare perfectly fluffy rice by cooking it in a rice cooker or following the package instructions with 1 1/2 cups of water (375ml) until tender. Once cooked, spread the rice on a baking paper-lined tray, cover with plastic wrap, and chill in the refrigerator until cold.
  • In a large wok over medium-high heat, heat up 1 tablespoon of oil until shimmering. Add the eggs and stir with a wooden spoon for about 30 seconds until they are just cooked. Transfer the eggs to a plate and set aside.
  • Place the wok back on the heat, add another tablespoon of oil, then season the chicken with salt and pepper. Cook the chicken for 4-5 minutes until golden and fully cooked. Transfer the cooked chicken to a plate.
  • Heat the remaining oil in the wok over medium-high heat until sizzling. Quickly sauté the onion and carrot until tender, about 2-3 minutes. Toss in the cold rice and stir-fry until warmed, around 2 minutes. Season with salt and pepper before adding the eggs, chicken, corn, and bok choy, combining everything beautifully.
  • Drizzle in the soy sauce and sesame oil, stir-fry for 1 minute. Plate the rice on a large serving platter and garnish with fresh coriander.

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