Chicken fried rice
The cooking time indicated below might seem overly long for a fried rice dish, but it's just the marinating part that's long. The actual cooking time is ten minutes.
Ingredients
Chicken
- 250 grams chicken breast fillets cut into ¾-inch cubes
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon soy sauce
- 2 tablespoons rice wine mirin was used here
Fried rice
- 3 tablespoons cooking oil
- 1 onion peeled and roughly chopped
- 3 cloves garlic peeled and chopped
- 1 small carrot peeled and cut into ¼-inch cibes
- 6 buttom mushtooms chopped
- salt
- pepper
- 2 to 4 eggs beaten
- 2 ½ cups day-old rice
- 2 tablespoons kecap manis (Indonesian sweet soy sauce)
- 2 tablespoons oyster sauce
- ½ teaspoon sesame seed oil
- sliced scallions
Instructions
- Mix the chicken, salt, pepper, soy sauce and rice wine. Place in a tightly covered bowl and marinate in the fridge overnight.
- Heat the cooking oil in a wok or frying pan.
- With the heat on medium-low, saute the onion, garlic and carrot until softened, about three minutes.
- Turn up the heat, add the chicken and stir fry until the chicken has lost most of its pinkness.
- Add the mushrooms and sprinkle in half a teaspoon of salt and a pinch of pepper.
- Stir fry until the chicken is cooked through.
- Pour in the beaten eggs to cover the surface of the contents of the pan.
- Spread the rice over the eggs.
- Pour in the oyster sauce, kecap manis and sesame seed oil.
- Continue stir frying until the rice is heated through.
- Taste and adjust the seasonings, if needed.
- Stir in scallions and serve.