Fried Rice
Fried rice is a simple, deeply satisfying dish inspired by Asian cooking. Cooked rice is tossed quickly in a wok or frying pan with crisp vegetables such as carrots, peas or peppers. Scrambled eggs, pieces of meat or prawns can be added for extra texture and flavour. Everything is seasoned with soy sauce, garlic, ginger and sometimes a drizzle of sesame oil. Quick to make, full of flavour, and the perfect way to use up leftover rice.
Ingrédients
- 500 g chicken breast, thinly sliced
- 350 g rice
- 3 eggs
- peas
- garlic
- other vegetables of your choice
- sugar
- MSG
- spring onions
- Shaoxing rice wine
- light and dark soy sauce
- sesame oil
Instructions
Sauce (adjust to taste)
- 1/2 tsp sugar.3 tbsp light soy sauce.2 tbsp dark soy sauce.1 tsp MSG.1/2 tsp salt.A little pepper.1 tbsp rice wine.1 tsp sesame oil.
Rice
- Cook the rice: 1 part rice to 1 part water. Set aside.
- Fry the eggs in a pan for 30 seconds on each side. They do not need to be cooked through. Set aside.
- Cook the chicken about 90% of the way through. Set aside.
- Finely chop the garlic and add it to an oiled pan.
- Add the rice, the chicken and the eggs to the pan.
- Pour in the sauce and toss everything together.
- Add the vegetables.
- Add the spring onions.
- Serve.