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 method on cooking, frozen ingredients, flavourful and colourful added to it technique of using a wok. This fried rice has slightly pale and dark colour rice, mixed vegetables for colourful, oyster sauce chicken flavourful and delicious that you would go for second bowl. Let’s cook!!!

Ingredients

250 g frozen mixed vegetables (carrots, corns and peas)
4 c cooked rice, 2-3 days old
3 eggs, beaten
4 Tsp minced garlic
1 Tbs Shoa Xing (Chinese cooking wine)
oil
salt
pepper

Sauce for rice

1 Tbs Teriyaki sauce
1 Tbs 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

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
salt
pepper

Method

Oyster sauce chicken

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

Vegetables and rice

Heat up a wok with 4 Tsp oil and cook garlic until aromatic. Add 2 c rice and sauce for rice ingredients and stir fry sauce until well combined and rice has some slightly dark colour. Add frozen vegetables and cooked until soft and cooked about 3 minutes.

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 the remaining 2 c 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 the cooked 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 vegetables such as buk choy, capsicums, kale and spinach. You can also use any vegetables of your choice: green beans, choy sum, 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.

https://helenscchin.com/2025/11/06/oyster-sauce-chicken-and-vegetables-fried-rice/

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