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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.
Course
Breakfast, Main Course, Snack
Cuisine
Asian
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Marinating time
8
hours
hours
Total Time
8
hours
hours
20
minutes
minutes
Servings
4
people
Author
Connie Veneracion
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.