Chicken Fried Rice - solved!

My children love to eat fried rice from our local Chinese takeaway places. My attempts to create their favourite takeaway were always met with an “it is nice but does not taste like the one from the shops..”. I started to look into creating the best fried that I could at home and finally I think I may have solved it! My children really liked this chicken fried rice recipe.

I have used some of my girl's favourite vegetables - baby corn and bean sprouts together with red capsicum, carrots, and broccoli. So happy that they finally enjoy eating all these wonderful vegetables in this dish. You can use vegetables of your choice, such as frozen mixed veggies, cauliflower, spring onions, snow peas.

For the protein, I marinated chicken in sesame oil, light soy sauce, oyster sauce, mirin (rice wine) with garlic before stir-frying this over high heat. I also added 3 eggs.

I used white rice. It works well with leftover chilled rice. Preferably use rice that cooks up fluffy like a long-grain variety. The various sauces - soy, oyster together with Mirin (Chinese rice wine) with sesame oil give this dish its delightful satisfying taste. The bean sprouts, although not used traditionally, give the fried rice a nice texture too.

I hope you enjoy it!

Ingredients:

500g chicken, sliced in small pieces

1/2 brown onion, sliced

1 punnet baby corn, split lengthwise in half

1 red capsicum, sliced

1/4 broccoli, sliced

1 carrot, cut in 2 cm sticks

1 cup bean sprouts

3 eggs, lightly beaten

2 cups cooked leftover rice

2 tablespoon cooking oil (I used rice bran oil) or butter

2 red chillies, sliced (or to taste)

salt to taste

Marinade:

1 tablespoon light soy sauce

1 tablespoon oyster sauce

1 tablespoon mirin (rice wine)

1 teaspoon sesame oil

3 cloves garlic minced

Method:

Marinade the chicken pieces in half of the marinade for about 30 minutes. Reserve the remaining for use later during cooking.

In a wok or saucepan, add oil and heat on high. Cook the chicken pieces, stir-frying over high heat until cooked through. Add all vegetables, except for bean sprouts and stir fry for 5 minutes. Add rice and remaining marinade and continue to stir fry for further 5 minutes.

Push the stir fry to one side and make space for the beaten eggs in the wok/saucepan. Add the egg and fry, then gradually mix it through the fried rice.

Turn off the stove and add the bean sprout and stir through well.

Enjoy!