This recipe for Chicken and Egg Fried Rice is my go to recipe for authentic Fried Rice to cook at home. There are quite a few steps to follow but the results are excellent. Taken from Ken Hom’s Complete Chinese Cookbook and adapted to my personal tastes.
Chicken and Egg Fried Rice
Ingredients (for 2 generous portions)
200g of steamed long grain white rice, left to go cold.
50g of frozen garden peas
1 chicken breast finely diced
2 shallots finely diced
2 eggs, beaten
1 teaspoon garlic puree, or finely chopped garlic
1 teaspoon ginger paste or finely chopped ginger
1 teaspoon toasted sesame oil
1 teaspoon chilli bean paste
1 tablespoon dark soy sauce
2 – 4 tablespoons Oyster Sauce
2-4 tablespoons of veg or rapeseed oil
Method
In a wok or deep sided frying pan heat half the veg oil until it is smoking. Stir fry the shallots, garlic and ginger for 1 minute. Then add the finely diced chicken and cook for a further 3 minutes. Remove from the pan and set aside.
Wipe the pan clean. Beat the sesame oil into the eggs. Add the remaining veg oil into the pan and heat until hot. Turn the heat down to a medium heat and cook the egg mixture for a couple of minutes. Break it down into small pieces as you find in egg fried rice. After a couple of minutes add the cold rice. It might need breaking up as it goes into the pan and mix together with the egg. Next add the frozen peas. Turn the heat back up and cook together for 2-3 minutes until it is all warm.
Finally add the chicken, shallots, garlic and ginger you set aside earlier and the Chilli Bean Paste. Stir fry on a high heat for a further 5 minutes. If it starts sticking to the pan turn it down a bit but cook it a bit longer. During this 5 minutes I add the Oyster Sauce and Dark Soy Sauce as I like a more moist fried rice. Add as much or as little to suit your personal taste.
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