Food I love – Fried Rice with Stir Fried Chicken and Veggies sauce

I like to make this meal when I have left-over rice, surprisingly the result of this rice has been consistently better when leftover rice is used, so long as the rice was not over cooked in the first instance.

It is another quick meal that never fails to make a big impression, and it takes the word ‘left- over’ to a whole new level.

This recipe was created from trying and testing different recipes from around the world, it’s a mumbo jumbo of the different things I have picked up from my years of cooking. Just like with most of my recipes, it can be adapted easily to suit your preference, and to be honest I usually do not measure ingredients here, the measurements are just a guide. Remember to taste as you go along because the condiments tend to be salty.

These are the Ingredient you would need to make about 4 servings

2 large skinless boneless chicken breasts

3 cups cooked rice

3 large size carrot

3 large Red bell peppers

3 large green peppers

½  tsp garlic (chopped)

½ tsp grated ginger (grated)

1 small onion (chopped)

A small bunch of spring onions (  chopped)

Vegetable oil

Sesame oil

Oyster sauce

Fish sauce

Soy sauce

knorr cubes ( Or any chicken seasoning you fancy)

chilli sauce (optional, I would do a post on how I make mine)

Please Ignore the bowl of chopped cucumbers not required for this recipe

Method:

1.  Cut vegetables and chicken into 2 Inch stripes as shown above.
2. Marinate  chicken with some fish sauce, chilli sauce and knorr cubes, set aside for at least  
    30mins.
3. Add some vegetable oil to a hot pan, add a bit of the ginger and garlic and then the chicken, stir fry until chicken is cooked, then add chilli sauce and set aside.
4. Heat up a clean pan, add some vegetable oil, ginger and garlic, then carrot, cook until carrot is slightly tender then add the peppers, soy sauce, oyster sauce and some sesame oil.
5. finally add some of the spring onions and the sauce is ready.

6. For the rice, heat up pan, add some vegetable oil and then add cooked rice, continuously stir while adding the sesame oil to avoid burning and for the grains to be evenly fried. I like to do this step in small batches, add as much seseme oil as you would need to give a glossy finish and the nutty taste that we all love.

when you are done with all the rice, add the remaining spring onions and with your sauce!

Chicken and chilli sauce

Note: The entire process is quite fast, vegetables should not be over cooked they should still have a bit of crunch to them. Pans should be heated until very hot before oil is added. And finally remember to taste as you go along to avoid your sauce being too salty.

Tried it?  let me know what you did differently and how it came out.

Bon Appetit!