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Chinese fried rice
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Curtis Stone's flavorful Chinese fried rice is perfect for quick weeknight meals!
Ingredients:
  • 325ml water
  • 175g uncooked White Long Rice, rinsed, drained
  • 91.00 gm olive oil, divided
  • 2 large free range eggs, beaten to blend
  • 500g chicken thigh fillets skin off, cut into bite size pieces
  • 1 large carrot, peeled and finely diced (about 115g total)
  • 375.00 ml broccoli, cut into small pieces about 1cm in size
  • 2 spring onions, thinly sliced on an angle
  • 42.00 gm soy sauce
  • 1 tsp sesame oil
Instructions:
  • In a rice cooker or saucepan, mix water, rice, and a pinch of salt. Follow rice cooker instructions or simmer covered over low heat for 15-20 minutes until rice is al dente.
  • Spread the steamed rice onto a baking sheet and let it cool to room temperature.
  • Chill in the refrigerator until cold.
  • Warm up 1 tablespoon of oil in a spacious wok over medium-high heat.
  • Gently introduce the eggs into the sizzling wok and briskly stir with a wooden spoon until they are softly cooked, which should take around 30 seconds.
  • Transfer the eggs from the wok to a plate.
  • Place the wok back on the heat and drizzle in 1 tablespoon of oil. Season the chicken with salt and pepper, then cook for 4 to 5 minutes until golden brown and fully cooked.
  • Transfer the cooked chicken to a serving plate.
  • Warm the 3 remaining tablespoons of oil in the wok on medium-high heat.
  • Stir fry the carrots and broccoli in the hot wok for 2 minutes.
  • Add the chilled rice and stir-fry until hot, about 2 minutes.
  • Season generously with salt and pepper to enhance the flavors.
  • Incorporate the eggs, chicken, and most of the spring onions.
  • Drizzle in the soy sauce and sesame oil, then stir fry for 1 minute.
  • Plate the rice evenly among the 4 serving plates, then generously sprinkle the remaining spring onions over each plate before serving.

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