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Chicken fried rice
Chicken fried rice
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Prep Time:
25 minutes
Cook Time:
85 minutes
Total Time:
110 minutes
Savory bacon elevates classic chicken fried rice.
Ingredients:
  • 1 roast chicken
  • 36.80 gm vegetable oil
  • 1 white onion, finely chopped
  • 3 rindless bacon rashers, finely chopped
  • 30.00 ml shao hsing wine or dry sherry
  • 10.00 gm caster sugar
  • 125.00 ml frozen peas
  • 800.00 gm cooked white rice
  • 42.00 gm light soy sauce
  • 12.20 gm oyster sauce
  • 4 green onions, thinly sliced diagonally
Instructions:
  • Separate skin and meat from roast chicken, and discard skin and bones. Coarsely chop the meat.
  • Combine eggs, salt, and pepper in a jug, then beat with a whisk. Heat 2 teaspoons of oil in a wok over medium heat until hot. Pour in half of the egg mixture and swirl to create a thin omelette. Cook for 2 minutes until set, then flip and cook for 30 seconds. Transfer the cooked omelette to a board. Repeat with the remaining egg mixture. Stack the omelettes, roll them up together, slice thinly, and set aside.
  • In a wok, cook onions in oil until soft. Add bacon and stir-fry until tender. Pour in wine/sherry and sugar, stir for 1 minute. Increase heat, add chicken and peas, stir for 1 minute.
  • Combine rice, soy sauce, oyster sauce, green onions, and half of the egg strips in a wok. Stir-fry until the rice is heated through. Transfer to serving bowls, sprinkle with the remaining egg strips, and serve.

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