Chinese fried rice with chicken

This well-known stir-fry dish originates from Southeast Asia and is one of Deena Naidoo's favourite "take-away” meals. Best done with cooked cold rice, this wok-fried dish will steam and get "sticky” if hot or just-cooked rice is used.

• Serves: 2
• Difficulty: easy
• Prep time: 5 minutes
• Cooking time: 15 minutes

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Ingredients

500 ml (2 cups) cooked and cooled Spekko Long Grain Parboiled Rice
45 ml (3 tbsp) olive oil
½ onion, finely chopped
2 eggs, beaten
5 ml (1 tsp) oyster sauce
½ tsp sesame seed oil
5ml (1 tsp) finely chopped coriander
2 chicken breasts, sliced
¼ cup dice carrots
¼ cup diced green peppers
¼ cup frozen peas/ or chopped fresh green beans
½ cup chopped red onions
½ cup bean sprouts
15 ml (1 tbsp) good quality soy sauce
15 ml (1 tbsp) chopped spring onions

Method

1. Heat 1 tablespoon oil in a wok and add the finely chopped onion.
2. Fry onion until brown, remove from the wok and set aside, allowing cooling.
3. Mix beaten egg with the oyster sauce, sesame oil and chopped coriander.
4. Heat 1 tablespoon oil in a wok.Add the egg mixture and swirl wok to cover as much of the surface as possible. When cooked on one side flip over and cook on the other side for a few seconds.
5. Remove from the wok and chop the fried egg into smaller pieces.
6. Heat the last tablespoon of oil in the wok. Add the chicken, carrots, green peppers, peas, previously fried onion and stir-fry for 3 minutes.
7. Add red onion, bean sprouts and green peppers continue to stir-fry for 2 minutes.
8. Add cooked rice and cook for a further 1 minute.
9. Add the chopped egg and soy sauce. Cook for a further 30 seconds. Add more soy sauce if required.
10. Remove and serve immediately. Sprinkle with chopped spring onion to garnish.