Oyster sauce chicken and mixed vegetables fried rice

Google: “Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Chinese fried rice- light soy sauce and dark soy sauce are used. Some chefs prefer just a pinch of salt to keep the bright colour of the rice. … Chinese-American fried rice– tomato ketchup and Worcestershire sauce are used to render a whole new flavour. A blazing hot wok (a wok is ideal, but a large pan) will do”.

The first thing you need to know about wok cooking is that oil is very important. To bring flavour around your dish, flavour the oil first. If you want to learn good wok technique, this simple fried rice is a good choice. Fried rice is affordable, quick and easy to make. Although it’s “plain” in its ingredient list and technique, it’s a fantastic dish to learn some very valuable and basic Chinese cooking skills. Which I am learning from my grandma and mom. It’s an easy mid-week dinner idea that can be stirred up in a flash.

It’s a challenge that I am taking on with different ingredients, flavourful and colourful added to it technique of using a wok. This fried rice has slightly dark colour, mixed vegetables colourful, oyster sauce chicken flavourful delicious that you would go for second bowl. Let’s cook!!!


2 bunch choy sum, cut into bite size
250 g frozen mixed vegetables
3 Chinese sausages, thinly sliced
3 c cooked rice, 2-3 days old
3 eggs, beaten
4 Tsp minced garlic
1 Tbs Shoa Xing (Chinese cooking wine)

Sauce for rice

1 Tbs Worcestershire sauce
1Tbs soy sauce
1 Tbs Shoa Xing (Chinese cooking wine)
1 Tbs oyster sauce
2 Tsp sesame oil
1/4 Tsp sugar
1/8 Tsp ajinomoto (OPT)

Oyster sauce chicken Ingredients

2-3 chicken breasts, cut into bite size
1 Tsp corn flour
2-3 Tbs oil
1 Tbs minced garlic
2 Tbs oyster sauce
1 Tbs light soy sauce
1 Tsp sesame oil
4 Tbs water
1 Tsp corn flour
1 Tbs Shao Xing Chinese wine
1 Tsp sugar


Oyster sauce chicken

Coat chicken pieces with the cornflour for 10 minutes. Combine all the sauce ingredients, except the oil and mix well. Set aside. In a wok, heat up oil on high heat, cook garlic until fragrant about 25 seconds. Add in chicken pieces and continue to cook for about 5-7 minutes, or until chicken is cooked. Add in the sauces and mix well a couple of times or until the sauce thickens. Spoon onto plate.

Chinese sausages, vegetables and rice

Heat up a wok with 2 Tbs of oil and sauté 1 Tsp garlic until aromatic. Add in Chinese sausage cook for about 4 minutes until soft and remove to a plate, set aside. Now add in 1 Tbs oil and cook 2 Tsp garlic until aromatic. Add frozen vegetables and choy sum, cooked until soft and cooked about 3 minutes.

Add rice and sauce for rice ingredients and stir fry sauce until well combined and rice has some colour. Make a “well” in the middle of the wok and pour the beaten eggs in the well. Wait for 30 seconds and then cover the “egg well” with rice. Leave it for 30 seconds and continue to stir fry fried rice so the eggs form small pieces and mix well with the fried rice.

Now add back the cooked Chinese sausage, and chicken with sauce. Gives a couples of tossing to mix well with rice and vegetables. Spoon rice onto serving bowls. Enjoy with a glass of white wine.

Note: You can use frozen vegetables such as corn, capsicums, kale and spinach. You can also use any vegetables of your choice: green beans, buk choy, snaps peas. You can omit lup cheong just use bacon. You may use herbs such as basil, parsley, coriander and kafir lime leaves. You may omit chicken use pork, prawns, fish or beef.




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