Kylie's Chicken Fried Rice
- Reviews 2
Ready In: 30 mins
Serves: 4
Ingredients
- 1⁄3 cup vegetable oil
- 4 eggs, lightly beaten
- 1 red onion, small, finely diced
- 1 tablespoon gingerroot, finely diced
- 1 lb boneless chicken thighs, finely sliced (a bit more or less chicken works fine)
- 2 teaspoons white sugar
- 1 tablespoon dry sherry (or shao hsing wine)
- 4 cups steamed rice (I used 3 cups and it worked fine)
- 1 cup bean sprouts
- 2⁄3 cup green onion, sliced
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1⁄4 teaspoon sesame oil
- 1⁄4 cup fresh cilantro (sprigs or chopped)
- 1⁄4 cup green onion (for optional garnish) (optional)
Directions
- Heat half the oil in a hot wok (or other appropriate pan), until surface seems to shimmer slightly.
- Pour beaten eggs into wok and leave to cook on the base of the wok for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 minute or until almost cooked through.
- Carefully remove omelette from wok with a spatula and drain on paper towel. Set aside.
- Heat remaining oil in the hot wok and stir-fry onion and ginger for 30 seconds.
- Add chicken and stir-fry for 1 minute.
- Stir in sugar and cook, stirring, for 20 seconds.
- Add sherry (or wine) and stir-fry for a further 20 seconds. Toss in reserved omelette along with remaining ingredients, except cilantro and garnish.
- Stir-fry, using a spatula to break up the egg into smaller pieces, for about 2 minutes or until will combined and rice is heated through.
- Remove from heat and toss rice with cilantro.
- Transfer rice to a bowl, garnish with green onions and serve.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off