150g (5oz) chicken breast , finely sliced into small pieces
2 garlic cloves , minced
1/2 onion , finely chopped
120g (4oz) bacon , excess fat trimmed, chopped
1 small carrot , peeled and diced 0.75cm / 1/3″
1/2 cup frozen corn (or can or fresh)
1/2 cup frozen peas
2 cups (packed) cooked white rice , day old
3/4 cup green onions , finely sliced
SAUCE:
2.5 tbsp Chinese cooking wine or Mirin
1 tbsp oyster sauce
3 tbsp light soy sauce
1/2 tsp sesame oil , optional
1/4 tsp white pepper , optional
Sauce & chicken: Mix Sauce in a bowl. Pour 2 tsp over chicken, toss to coat, then set aside for 10 minutes.
Egg: Heat 1 tbsp oil in a wok or skillet over medium heat. Add egg and scramble until just cooked (still a touch wet) then remove.
Fried Rice: Turn heat up to high, add remaining 1/2 tbsp oil and bacon into same skillet. Cook for 1 minute or so until fat starts to melt, then add onion and garlic.
Cook until bacon is light golden – about 1 1/2 minutes. Add vegetables (still frozen is fine). Cook for 1 minute. Add chicken and cook until it changes from pink to white – about 1 1/2 minutes. Add rice and Sauce ingredients. Cook for 1 1/2 minutes, stirring consantly. Add egg and green onion, toss through to disperse then remove from heat.
**notes**: This is my personal preference, but I usually skip the corn and add in some thinly sliced bird’s eye chili pepper. Serve immediately!
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Source: [Recipe Tin Eats](https://www.recipetineats.com/chicken-fried-rice/#recipe)
2 tbsp oil , peanut, vegetable or canola
2 eggs , lightly whisked
150g (5oz) chicken breast , finely sliced into small pieces
2 garlic cloves , minced
1/2 onion , finely chopped
120g (4oz) bacon , excess fat trimmed, chopped
1 small carrot , peeled and diced 0.75cm / 1/3″
1/2 cup frozen corn (or can or fresh)
1/2 cup frozen peas
2 cups (packed) cooked white rice , day old
3/4 cup green onions , finely sliced
SAUCE:
2.5 tbsp Chinese cooking wine or Mirin
1 tbsp oyster sauce
3 tbsp light soy sauce
1/2 tsp sesame oil , optional
1/4 tsp white pepper , optional
Sauce & chicken: Mix Sauce in a bowl. Pour 2 tsp over chicken, toss to coat, then set aside for 10 minutes.
Egg: Heat 1 tbsp oil in a wok or skillet over medium heat. Add egg and scramble until just cooked (still a touch wet) then remove.
Fried Rice: Turn heat up to high, add remaining 1/2 tbsp oil and bacon into same skillet. Cook for 1 minute or so until fat starts to melt, then add onion and garlic.
Cook until bacon is light golden – about 1 1/2 minutes. Add vegetables (still frozen is fine). Cook for 1 minute. Add chicken and cook until it changes from pink to white – about 1 1/2 minutes. Add rice and Sauce ingredients. Cook for 1 1/2 minutes, stirring consantly. Add egg and green onion, toss through to disperse then remove from heat.
**notes**: This is my personal preference, but I usually skip the corn and add in some thinly sliced bird’s eye chili pepper.
Serve immediately!