Chicken Fried Rice
Learn how to make this Thai staple, the humble fried rice. Authentic, quick and easy. Packed with tips from a Thai cook.
Servings
2-3
Ready In:
20 mins
Good For:
Lunch & Dinner
Introduction
About this Recipe
By: Cherie Jones
Fried rice is a staple dish throughout Asia, with individual countries having their own little twists on this classic dish. You’ll find fried rice at street stalls, restaurants and at home, where it’s a great dish for using up leftover rice and vegetables.
My husband adores fried rice, and think of himself as somewhat of an ‘expert’, so I have hunted far and wide for my own personal best chicken fried rice recipe.
The secret to this dish is to marinade the meat, and to pre-cook the eggs before mixing with the rice to avoid soggyness.
Marinade
- 250g chicken breast
- 1 tbsp light soy sauce
- 1/2 tsp salt
Fried Rice – Ingredients
- 2 cups day-old, cooked rice, chilled
- 1 tsp finely chopped garlic
- 2 eggs
- 1-2 cups kale
- 4-5 cherry tomatoes
- 1/2 onion, sliced
- 1 tbsp light soy sauce
- 1 tbsp Maggi sauce
- 1 tsp sugar
- 1/2 tsp salt
- 1.5 tbsp cooking oil
Garnish & Condiments
- lime
- coriander
- grey pepper
Step by Step Instructions
Step 1
Mix the chicken with light soy sauce and salt. Cover and marinade in the fridge for at least 20 minutes.
Step 2
Organise your ingredients properly so they can be added quickly. Cracks the eggs into a small bowl for example. This will make things easier when we get to cooking. Bring the chicken out the fridge a few minutes before cooking.
Step 3
Heat the cooking oil in a pan and fry the garlic on a medium high heat. Once golden, add the chicken and marinade. Turn up the heat. Stir fry until cooked.
Step 4
Move the chicken to one side of the pan to make space for the eggs. Pour them in, gently scrmable them in the pan and cook like a runny omlette. When the eggs are around 75% cooked, stir fry them with the chicken and garlic.
Step 5
Add the rice. Stir fry.
Step 6
Once the chicken and egg has been mixed through the rice – and any lumps of rice have been broken up – add the kale, tomatoes, onion and sugar. Finally add the Maggic and soy sauces, before stir frying quickly after adding the liquids.
Step 7
Continue to stir fry. Aim to coat every grain of rice in sauce. Notice a change in colour of the rice. Taste at this point for seasoning. If neccessary add salt now.
Step 8
Serve with fresh lime juice and a dusting of grey pepper.
