Ingredients
Serves: 4
- 3 cups of cooked rice (preferably day-old and refrigerated)
- 1-2 chicken breast cut into small strips
- 2 large eggs beaten
- 3 tablespoons of vegetable oil
- Small knob of butter (opt)
- 1 medium onion, finely chopped
- 11/2 cup of mixed vegetables (such as mushroom, peas, carrots, and beans)
- 4 cloves of garlic, minced
- 3 tablespoons of light soy sauce
- ½ tsp chilli flake or to your taste
- Salt and pepper to taste (white pepper goes very well too)
- Handful of chopped spring onions and handful of chopped fresh coriander (for garnish).
- I prefer to velvet the chicken. Just mix your chicken strips with ½ tsp corn starch, salt ,one egg white and few drops of vinegar or lemon juice. for at least 30 min before cooking.
Method
- Heat a large pan or wok over medium-high heat.
- Once wok is heated add oil.
- Add the chicken and cook it for few minutes.
- Add 1 tablespoon of vegetable oil and swirl it around to coat the surface.
- Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
- Add the minced garlic and mixed vegetables with slt and pepper to the pan. Stir-fry for another minute or until the vegetables are tender.
- Now make a space in a middle, add a knob of butter and add 2 beaten eggs, cook by scrambling it
- Add the cooked rice to the pan and break up any clumps before adding them in a pan. Stir-fry the rice for 3-4 minutes, ensuring that it is evenly heated
- Stir in the soy sauce.
- Continue to stir-fry for another minute, ensuring that all the ingredients are well combined and heated through.
- Remove the pan from the heat and garnish with spring onions and coriander
- Serve hot and enjoy
