Chicken fried rice recipe

Image 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


Ingredients

• 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

Procedure

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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Hokkien Salty Clay pot Rice

Brought to you by FairPrice

EVERYDAY MAGIC
Who doesn't love rice? So, why not put the best quality you can afford on your table?

ANNETTE TAN, food@newstoday.com.sg

Photos: Jason Ho
Few Asians go a day without eating rice. It is our staple, our comfort food and, in many ways, our lifeblood.

It makes sense, then, to want to eat the best quality rice you can afford. For many parents, putting the best rice on the table is just another way of conveying their love for their family.

FairPrice Gold Thai Hom Mali Rice is one such superior quality option. It is wonderfully aromatic and produces good, plump grains when cooked. It is also delightfully affordable.

In fact, FairPrice Gold Thai Hom Mali Rice is a Gold Winner of the Reader's Digest Trusted Brand Award 2009.

Besides steaming it plain to go with a variety of dishes, I also like it as fried rice and claypot rice.

This version of claypot rice is a deeply savoury Hokkien favourite that everyone in your family will enjoy. If you like, you may add some Chinese sausage to give it a sweet contrast. But I love it just the way it is.




FairPrice Gold Thai Hom Mali Rice ($12.25, 5kg) is available at all FairPrice supermarkets.







Hokkien Salty Clay pot Rice
Serves 4

1/3 cup FairPrice Canola Oil
4 shallots, peeled and sliced
70g dried shrimps
1 packet cai xin or kai lan, washed and chopped roughly
2 cups FairPrice Gold Thai Hom Mali Rice, washed and drained
2 tbsp fish sauce
2 tsp sugar
3 cups water

To garnish:
2 pcs salted fish, preferably kurau (threadfin), fried and chopped
Coriander leaves
Sliced red chillies

1. In a claypot, add oil and heat over a medium flame.
2. Add shallots and sauté until fragrant but not brown, about one minute.
3. Add dried shrimps and fry for five minutes.
4. Add vegetables, rice, fish sauce and sugar. Stir to mix evenly.
5. Add water and bring to a boil.
6. Lower the fire to a low flame and cook, covered, for 25 minutes, until the rice is cooked.
7. To serve, garnish with chopped salted fish, fried shallots, chilli and coriander leaves.

From TODAY – Thursday, 14-May-2009

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