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”.

A while ago I came across some recipe using hoisin sauce, and teriyaki sauce. So, today I am trying out these two sauces. Got to try either wise I would never know the flavour of both sauces. I am glad that I did tryout. My meal is tasty delicious comforting. Let’s cook!!!

Ingredients

3 c cooked rice, 2-3 days old
2 chicken breasts, cut into bite size
1/4 kilo peeled prawns, cut to bite size
1/2 small onion, diced
4 Tsp minced garlic, divided
2 large eggs, beaten
150 g mixed frozen vegetables: carrots, peas and corns, thawed in hot water
oil
Salt
pepper
Spring onion, cut to bite size, garnish

Marinade sauce for chicken

1 Tbs fish sauce
2 Tbs tamari
1 Tbs teriyaki sauce
1 Tsp chicken powder stock
3 dashes white pepper powder
1/4 Tsp bicarb of soda

Sauce for rice

2 Tbs soy sauce
1 1/2 Tbs Shoa Xing (Chinese cooking wine)
2 Tbs oyster sauce
2 Tbs hoisin sauce
1 Tbs teriyaki sauce
1 Tbs fish sauce

Method

Place chicken in a bowl. Add marinade sauce for chicken and mix well. Allow chicken to marinade for 20 minutes; make sure toss and stir around a couple of times. Heat up a saucepan with 1 Tbs of oil and add 1 Tsp garlic and onion, cook until soften and fragrant about 30 seconds, then add in 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. Then add the shrimp in one single layer, season with a pinch of salt and pepper, turn heat to medium-high and cook for 2 minutes until no longer translucent, flipping halfway. Then remove the shrimp and set them aside on a plate.

Add 1 Tbs oil, swirl around the saucepan, once hot add the last 1 Tsp garlic, toss around for 20 seconds, then add rice and sauce for rice ingredients and stir cook 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 for 3-4 minutes so the eggs form small pieces and mix well with the fried rice. Now add in the mixed vegetables, toss to mixed well for 2-3 minutes.

Now add back the chicken with sauce and prawns. 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 and scatter spring onion around the top to eat now with a glass of white wine. Enjoy!!!!

Note: You can add bok choy, fresh carrots, peas, green beans, bean shoots, lup cheong, bacon or minced pork, beef and fish. You may use herbs such as basil, parsley, coriander and kafir lime leaves as garnish. You may omit hoisin sauce and teriyaki sauce.

https://helenscchin.com/2022/12/11/fried-rice-chicken-prawns-and-mixed-vegetables/

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