1. To prepare leftover cold rice- Pour a teaspoon or two of oil on your fingers and work
through the rice, separating clumps back into grains. To prepare chicken- Chop into small
pieces and place in a bowl. Pour over 1 Tbsp. soy sauce, stir and set aside.
2.Warm a wok or large frying pan over high or medium-high heat. Drizzle in 2 Tbsp. oil and
swirl around, then add the white parts of the onion, garlic, galangal/ginger, and chili. Stir-fry
1 minute, then add the chicken. Stir-fry 2-3 minutes, or until chicken turns evenly
opaque.
3. If your wok/pan becomes too dry, add 1-2 Tbsp. chicken stock or white wine.
4. Keeping heat high, add the rice. Stir-fry using a spatula or other flat utensil to gently lift
and turn the rice. Gradually begin adding the sauce you made, 1-2 Tbsp. at a time. Continue
stir-frying 6-10 minutes, or until all the sauce has been added. Tip- The idea is to keep the
pan as dry as possible throughout the frying process to create light and fluffy rice.
5. Then push everything aside to reveal the center of the pan. Crack in the egg and quickly
stir-fry to scramble. Note that the egg will dry out the pan, which is what you want at this
stage. Continue stir-frying everything together 2 more minutes or until rice is light and falls
easily into separate grains.
Originally Submitted
1/28/2013
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