CHICKEN FRIED RICE:
INGREDIENTS:
Plain vegetable oil - 1/3 cup
cubed or shredded) - 2 cups
(peeled and finely chopped)
(thinly sliced;white and green separated)
Cold cooked long-grain rice
grains separated - 4 cups
DIRECTIONS:
Step 1. Heat a tbsp of oil in a large heavy-bottomed nonstick skillet on a high heat.
Step 2. Add the chicken and cook, stirring occasionally, until lightly browned.
Step 3. Add onions, salt and pepper.
Step 4. Cook for 1 - 2 mins, until onion is fragrant.
Step 5. Add the garlic, ginger and scallion whites and stir-fry, until fragrant, for about 30 secs.
Step 6. Add the frozen vegetables.
Step 7. Cook, until just defrosted, but still crisp.
Step 8. Transfer contents of the skillet to a large bowl.
Step 9. Heat 2 tbsp of oil in the same pan.
Step 10. Add the eggs and season with salt and pepper.
Step 11. Stir the eggs constantly and cook, until almost set, but still moist.
Step 12. Transfer the egg to the bowl.
Step 13. Heat up the remaining oil in the same pan.
Step 14. Add rice and use a spoon to break up any clumps.
Step 15. Add salt and pepper and stir-fry the rice to coat evenly with oil.
Step 16. Stop stirring and then let the rice cook undisturbed, until its gets slightly crispy, for about 2 mins.
Step 17. Stir the rice again, breaking up any new clumps.
Step 18. Add the scallion greens.
Step 19. Transfer to the bowl.
Step 20. Stir all the ingredients together with the rice.
Step 21. :- Adjust the seasoning with salt and pepper, if necessary.
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