Grab a wok and make this. It’s better, and healthier, than take-out. I would recommend using less chicken than your gut tells you. The crunchiness of the veggies and the texture of the rice is really good, too much chicken takes away from all the different flavours.
- 2 chicken breasts, small dice
- 2 tablespoons soy sauce, divided
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1 stalk green onion, chopped
- 2 eggs
- 2 cups chopped veggies (cabbage, carrot, etc)
- 1 cup chopped mushrooms
- 1 spring onion, chopped
- 3 cups leftover rice, grains separated and chilled
- 1 tablespoon oyster sauce (or 1 teaspoon fish sauce)
- cooking oil (peanut, vegetable) or coconut oil
In a bowl, add in the chicken, just 1 tablespoon of the soy sauce, cornstarch and sesame oil. Stir and let marinate while you proceed to next step.
Heat a wok over medium-high heat. When hot, swirl in about 2 teaspoons of cooking oil. Add in the egg and scramble until the egg is set. Remove egg to plate. and chop finely. Wipe wok clean.
Return wok to stove, turn heat to high. When hot, swirl in a little more cooking oil. Add in the marinated chicken and spread out all over the surface of the wok in single layer. Let cook for 1 minute, undisturbed. Flip and toss, spread out again and let cook for another minute. By now, the chicken should be nearly cooked through (depends on how big your chicken pieces are). Cook until done. Remove from wok.
Return wok to high heat. When hot, swirl in a little more cooking oil, about 1 tablespoon. Add the mushrooms and spring onion, cook until nearly done, add the other veggies and cook until done but still crispy. Remove from heat. In the wok, add in the rice with a little oil. Spread out over surface of wok and let cook, undisturbed, for 1 minute. Flip and toss, spread out again, let cook for 1 minute.
Add back into the wok, the chicken and eggs. Add in the veg. Give it a good toss. Add in the remaining soy sauce and freshly ground black pepper. Toss again and spread rice out over surface of wok. Let cook, 1 minute. Toss very well, spread out and cook for an additional minute. Taste the fried rice, and adjust with more soy sauce, if desired. Fried rice is ready when each grain of rice is heated through and hot.