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. Thai fried rice- uses fish sauce, soy sauce, and sugar. Use cold, leftover cooked rice, medium to long grain rice, not short grain sweet/sushi rice or glutinous rice. A blazing hot wok (a wok is ideal, but a large pan) will do”.
I discovered that I have leftover stir fry chicken, and choy sum hidden at the back of my fridge. I have better use it before it can’t be eaten anymore. I have leftover rice as well. Added lup cheong, peas and carrots to finished it off. You are going to say oh no not fried rice again. Well, it’s sure is practical quick and easy meal to have during this heavy rain pouring and hail stones the size of tennis balls. Best stay home from getting knocked out by hail stones and falling sick. I have written down the stir fry chicken recipe below. My dinner is comforting, colourful, not wasted and delicious. Let’s cook!!!!
4 c cooked rice, 2-3 days old
3 chicken breasts, cut into bite size
2 Chinese lup cheong/sausage (thinly slice)
1 small onion, diced
4 Tsp minced garlic, divided
3 large eggs, beaten
2 small carrots, cubed
2 bunches of choy sum
180 g frozen peas, thawed in warm water
Marinade sauce for chicken
1 Tbs fish sauce
2 Tbs tamari
1 Tsp chicken powder stock
3 dashes white pepper powder
Sauce for rice
2 Tbs soy sauce
1 1/2 Tbs Shoa Xing (Chinese cooking wine)
2 Tbs oyster sauce
1 Tbs fish sauce
Place chicken in a bowl. Add marinade sauce for chicken and mix well. Allow chicken to marinade for 20 minutes. Heat up a wok with 1 Tbs of oil and Chinese sausage cook for about 4 minutes until soft, and remove to a plate. Then add 1 Tbs oil, 1 Tsp garlic and onion, cook until soften and fragrant about 30 seconds, then add choy sum, salt and pepper cook about 5-7 minutes until they are soft and cooked. Remove and set aside.
Using the same wok, add 2 Tbs oil and cook 1Tsp garlic until fragrant. Add chicken and cook until it changes from pink to white about 5 minutes until its cooked. Remove and set aside. Now add in 1 Tbs oil and cook 2 Tsp garlic until aromatic. Add carrots cook until soft and cooked about 4-5 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, choy sum, chicken with sauce and peas. Mixed everything together for about 3-5 minutes. Spoon rice onto a pot and keep in fridge when cool and I can have them the next few days. Spoon some onto bowl to eat now with a glass of white wine. Enjoy!!!!
Note: You can use frozen vegetables such as carrot, corn, capsicums, and green beans. You can also use any vegetables of your choice. 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.