Here I’m sharing my take on Chinese chicken fried rice, I must say I was absolutely gorgeous! The biggest tip I can give you when making this dish is………use pre-cooked or leftover boiled rice from cold. Don’t use fresh cooked rice as it just doesn’t work and you don’t get the same results (also can be too oily) get that beautiful dark soy sauce at the ready and get cooking!
- Pre-cooked boiled rice cold from fridge (I boil in chicken stock)
- Diced chicken
- 2 cups of frozen peas
- Diced onions
- Chopped circles of spring onions (full bunch)
- Dark soy sauce
- 3 eggs
- 3 cloves of garlic finely chopped
- Salt & pepper
Yesterday morning after the school run I came straight home and shoved the kettle on to make some rice ready for tea later on. I will write down how I cooked the rice as I find it gives the best flavour.
So I talk a (coffee) cup and a half of white long rice (Aldi’s cheapest is amazing) I threw it into a jug and washed it carefully I’m warm water until the water was more clear then cloudy (be sure not to use a spoon or bash the rice about too much as this breaks the grains and once it’s boiled it might aswell be boiled shlop 🤢.
While the rice was draining in the sieve, I took the coffee cup I used to measure the rice and I added a chicken stock cube and filed it with water to dissolve the cube, put a chip pan sized pan on the gas and add a good gulf of veg oil to cover the bottom of the pan. Heat the oil upto hot and add the drained rice, carefully turn-mix the dry rice making sure that each grain is covered in the hot oil. Once is coated then add the cup of chicken stock plus a further 1 cup of boiling water
(my ratio is 1 & 1/2 cups of rice to 3 cups of boiling water and I always add another splash from the kettle for luck)
Give it a quick stir and cover with the pan lid (this is important) once it reaches boiling point you can move the pan to the smallest ring and keep it On the lowest setting of gas/heat
Keep an eye on the pan and be sure NOT to keep lifting the lid as this will let out all the boiling steam that will cook the rice through, once the rice looks like it absorbed all the water, take of the lid and pop a fork in and move the rice about carefully , if there is a lot of water still at the bottom of the pan then return the lid and return to the low heat for another few mins. Again check by taking off the lid and quickly checking for water. If it’s more or less been absorbed then turn off the heat, return the lid without mixing the rice up and stand aside for a minimum of 10 minutes
These last few mins are an important stage of cooking the rice as the steam finishes off the cooking process to ensure every grain is cooked through.
If your using the rice later then just forget about it and come back to it later and once cooled pop it in the fridge.
I put the rice aside and used it at 7pm last night.
The rest of the dish
I started off by frying my diced chicken off in a wok with a little olive oil and a little veg oil to ensure the olive oil didn’t burn, once it’s cooked through, remove the chicken to a side bowl keeping the oil and juices in the wok, now add the onions, peas & garlic. (I used frozen peas and diced onions this time straight from the freezer into the wok to save time) I added to the wok and tossed on a medium heat until thawed and cooked through, in a separate small frying pan, I fried up my 3 scrambled eggs into an omelette and once cooked I shredded the egg. Once the peas ect are fully cooked through you want to take your cold rice and add it to the wok.
(Make sure the rice is piping hot before serving or you will make yourself sick as germs love to sit in rice, you must kill these germs with the Red hot heat)