Tuesday, February 22, 2011

Chicken Fried Rice

This recipe surely gives us a chinese restaurant treat but without monosodium glutamate (MSG).The inspiration for this recipe came from Kylie Kwong (with little variations).


1/2 kg chicken thigh fillets,
3 cups steamed Basmathi or Jasmine rice
4 eggs, lightly beaten
3 tablespoon vegetable oil
1 tablespoon ginger, finely diced
1 red onion, finely diced
2 teaspoon white sugar
1 tablespoon spring onion, finely sliced
2 tablespoon Oyster sauce
2 tablespoon soya sauce
1/2 tablespoon chilli sauce (optional)
1/4 teaspoon sesame oil
1/4 cup coriander(cilantro) sprigs


Pour 1 tablespoon of oil in the hot wok or a shallow non-stick frypan.
Pour beaten eggs into wok and leave to cook on the base of the wok for few seconds.
Turn the egg mixture carefully and leave until almost cooked through.
Remove omelette from wok and set aside.
Pour 2 tablespoon of oil in the hot wok and stir fry onion & ginger for 30 seconds.
Add chicken and stir fry for 1 minute.
Add sugar, continue stir fry for few minutes.
Toss in rice, spring onions, few coriander sprigs, oyster sauce, soya sauce, sesame oil, along with reserved omelette.
Stir fry, using a spatula to break up the egg into smaller pieces, for about 2 minutes or until well combined and rice is heated through.
Transfer rice to a bowl.
Garnish with coriander sprigs and spring onions.

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