Chicken fried rice


I love Chinese takeaway and this is another recipe I found in 'Chin and Choo's takeaway cooking bible'  check them out on YouTube they are a Mum and son and their recipes are amazing just like a genuine takeaway.  The best tip is to use cold, boiled rice, If you use freshly cooked it just clumps together but I have even used the packet rice that's already cooked or frozen rice is good too no need to defrost first. 

As you use cooked chicken and already cooked rice you can make this in twenty minutes so it's great for an after work quick dinner, It's a family favourite on a Monday night if we had roast chicken for Sunday dinner. Chin uses MSG in his cooking and so do I now as there is a very interesting part in their book regarding the use of it but I haven't included it in this recipe as it's not really a store cupboard ingredient. 

Chicken fried rice 

300g cooked chicken

1/2 white onion (sliced)

100g frozen peas

2 chopped spring onions

1 tbsp vegetable oil (or use spray oil) 

2 eggs (beaten) 

1/2 tsp salt

4 tsp dark soy sauce

2 tsp light soy sauce 

500g cooked cold rice 

Put the soy sauces into the cold rice and mix well until all combined. Place a wok or large, deep frying pan on the hob on a high heat and add the oil. 

When the oil is hot add the onions and leave them to sit for 30 seconds then move them around for a couple of minutes until softened. 

When the onions are softer add the chicken and stir fry for another minute then add the salt and spring onions and keep stir frying. 

Add the peas and mix well then push the mixture to the side and add the egg in the middle and let it start to cook when it has started to set stir it into the mixture then add the rice and keep stir frying for a few more minutes so everything is well mixed and hot. 

Serves 2-4 depending how hungry you are !

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