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Chicken Fried Rice

Chicken Fried Rice








INGREDIENT

• 3 eggs, lightly beaten 

• 3 cups cold cooked rice 
• 1 cup Thai basil leaves 
• 4 green onions, sliced diagonally 
• 1/34 cup fried shallots 

• 2 tablespoons light soy sauce 

• 2 tablespoons sweet chilli sauce 

• 2 tablespoons oyster sauce 
• 2 tablespoons peanut oil 

• 600g chicken breast fillets, 

trimmed, thinly sliced 

• 1 brown onion, cut into thin wedges 




METHOD



1. Combine soy sauce, sweet chilli sauce and oyster sauce in a small bowl. Set aside. Heat a wok over high heat until hot. Add 3 teaspoons oil and swirl to coat. Add half the chicken and stir-fry for 2 minutes or until browned. Transfer to a plate. Repeat with oil and remaining chicken. 

2. Add remaining 2 teaspoons oil and onion to wok. Stir-fry for 2 to 3 minutes or until golden. Add garlic and stir-fry for 30 seconds. Add egg and rice. Stir-fry for 2 to 3 minutes or until egg is well combined with rice. 

3. Return chicken to wok. Add soy sauce mixture, basil and green onions. Stir-fry for 1 to 2 minutes or until well combined. Spoon into bowls. Sprinkle with fried shallots and serve

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