“This chicken fried rice is easy to make and tastes great. It is perfect for weeknights as most of the preparation can be done in advance. Leftovers can also be used the next day by simply heating them up. The secret is to cook the rice in advance and cool it down in the fridge (overnight is best). When the rice is cool and dry, the grains stick together so they fall apart more easily in the wok and soak up more flavor than moist hot rice.”
2-3 chicken breasts, cut into 1-inch pieces
2-3 cups cooked rice (long grain is best)
2 eggs, beaten, plus 1 egg white
4 scallions, chopped
2 cloves garlic, crushed
½ inch ginger, diced
1 cup frozen peas and/or mixed vegetables (fresh can also be used if cut very small)
1 tablespoon soy sauce
½ chicken stock cube, crumbled
Cut the chicken into pieces and add the white of one egg, along with 1-2 tablespoons of cornflour. This is called “velveting” and will make the chicken extremely tender when cooked, but it is not essential if you are in a rush!
Heat the wok on high heat and add a little coconut oil. Once the oil starts to smoke, add the chicken pieces and turn continuously for a couple of minutes until the chicken is almost cooked through. Remove the chicken from the wok and put in a bowl to one side.
Add a small amount of sesame oil to the wok and add the beaten egg. Cook the egg through and remove.
Add 1 tablespoon of coconut oil to the wok, and add the chopped green onion, garlic and ginger. Stir for a few seconds then add the frozen peas or veg. Continue to stir.
After a couple of minutes, add the cooked rice, along with the soy sauce and 1 tablespoon of sesame oil. Stir well. Add the chicken and egg back in, along with the chicken stock cube and a small amount of pepper to taste.
The secret is now to cook the ingredients in the wok for 6-8 minutes. Don’t continuously stir; let a slight crust form on the rice at the bottom of the wok, then turn and repeat. This will result in both crispy and soft rice. If the rice starts to burn, turn down the heat.