One of the best things about fried rice is that it will gratefully embrace just about any leftovers from the fridge. Egg is mandatory, adding a delicious richness and a great hit of protein for those who choose vegetarian option. One key step in the process is to ensure you pre-cook your rice at least 4-5 hours before, to ensure it is completely cold when you begin cooking. This quick, easy and flexible meal is great week-night dish for the whole family. Enjoy!
PREP TIME: 15MINS
COOK TIME: 15MINS
SERVES: 6-7 PEOPLE
Chicken and marinade
4 free-range chicken thighs, chopped into bite-sized pieces
3 tablespoons soy sauce
1 clove garlic, crushed
1 tablespoon grated ginger
1 tablespoon sesame oil
4 eggs, beaten with a tablespoon water
5 rashers bacon, sliced (I used streaky)
4 cups cooked rice, cooled for at least few hours in the fridge
1 thumb-sized ginger piece, peeled and grated
5 cloves garlic, finely-chopped
1 large onion, finely-diced
2 good-sized handfuls of broccoli florets, chopped into small pieces
2 carrots, either grated or chopped into matchstick-sized pieces
1 pack snow peas, sliced into 1cm pieces
4 spring onions, sliced thinly
1 fresh chilli, sliced (optional)
4-5 tablespoons soy sauce
1-2 tablespoons sesame oil
3-4 tablespoon vege oil (I used ricebran)
- Combine chicken and marinade ingredients in a bowl and set aside.
- Chop other ingredients, heat a wok (or large pan) to a medium heat, add a little oil and pour in half the beaten egg. Swirl around the pan, omelette-style, and cook until lightly golden on one side. Flip and cook the other side. Remove from pan and repeat with the second half of the egg mix. Set aside.
- Next, heat pan to a medium-high heat and fry bacon until crispy. Remove and set aside.
- Cook off your chicken for 2-3 mins each side in same pan, you will have to do this in two batches so the chicken will brown nicely. Again, remove from the heat and set aside.
- Heat back to medium, add two tablespoons of oil and onions. Cook until soft – three or so minutes – then add garlic and ginger. Stir with wooden spoon to combine and cook for a further 2-3 mins, ensuring they don’t brown.
- Add carrots, broccoli, spring onions (leave a few to garnish), and chilli if using. Thoroughly combine. Cook for 3-4 mins until they begin to soften.
- Increase heat and add rice, chicken and bacon, ensuring it’s combined and clump-free.
- Finally, add snow peas and pour over soy sauce and sesame oil and combine thoroughly. Taste and add more if need be. Traditionally, white pepper can also be added to taste. Garnish with spring onion.
- Serve immediately.
NB:Simply remove the meat if vegetarian or you don’t have chicken or bacon in the fridge. Beef sliced and marinated in a little garlic, ginger, soy and sesame oil is also a good option.