Monday, January 24, 2011

Chicken fried rice recipe

Chicken Fried RiceImage by patrickwoodward via Flickr"I have created a version that comes very close to the original chicken fried rice."

By Ken Hom, 19 Jan 2011

The best chicken fried rice I have ever had was from a street food stall in China. Instead of tough, over-cooked chicken, with the fried rice as an afterthought, the dish was cooked fresh from scratch. The cooking time was literally minutes and the result was delicious. I have created a version that comes very close to the original. It is quick and easy and makes a meal in itself. The rice to be fried is cooked beforehand.

Chicken fried rice recipe
Serves four

  • long-grain white rice measured to the 400ml level in
  • a measuring jug
  • 100g fresh or frozen peas
  • 3 tbsp groundnut or vegetable oil
  • 3 tbsp finely chopped shallots
  • 2 tbsp finely chopped garlic
  • 1 tbsp finely chopped fresh ginger
  • 3 tbsp finely chopped spring onions, white part only
  • 225g boneless, skinless chicken thighs,
  • coarsely chopped
  • 4 eggs, beaten
  • 2 tsp sesame oil
  • 1 tbsp chilli bean sauce or paste
  • 2 tsp shrimp paste or sauce
  • 3 tbsp finely chopped green spring onion tops

  1. Put the rice into a large bowl and wash it in several changes of water until the water becomes clear.
  2. Drain and put it into a heavy pan with 600ml of water and bring it to the boil.
  3. Continue boiling until most of the surface liquid has evaporated. The surface of the rice should have lots of small indentations.
  4. Then cover with a lid, turn the heat as low as possible, and let the rice cook undisturbed for 15 minutes.

Taken from The Telegraph; source article is below:
Chicken fried rice recipe

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