CHICKEN FRIED RICE
COOKBOOK: Women’s Weekly - The AWW Cooking School for Kids
There are so many different ways to cook a fried rice. This was very simple, not complicated at all and more importantly, delicious!
260g chicken breast
1 tablespoon of olive oil Salt & pepper
3 pieces of rindless middle bacon, chopped
1 tablespoon of olive oil + 1 more
1 onion, chopped
2 cloves of garlic, chopped finely
5cm ginger, peeled and chopped finely
3 cups of long grain rice
2 eggs, lightly beaten
1 cup frozen peas and corn, thawed
1/2 cup soy sauce
6 short shallots, sliced (I used some sliced shallots which I had in the fridge)
Pre heat the oven 180C
Place the chicken in an oven tray. Drizzle with oil, salt & pepper and bake for 40-45mins in moderate oven.
Cook the rice as per the instructions on the package. Once you remove from the heat, drain and rinse under cold water to stop it from further cooking. Let stand.
When chicken is cooked, chop in fine bites sizes. Set aside.
Heat a frying pan and add the egg. Tilt the frying pan to ensure the egg covers the full base. Allow it to start setting. When the omelette almost appears to be set, carefully with a spatula flip one half of the omelette over the other half. Carefully slide the spatula under the half-moon omelette and place it on a plate. Half the omelette lengthways and slice thinly. Set aside.
Add one tablespoon of olive oil in a wok. Add the ginger and stir, add the onion. Keep stirring for half a minute. Add the bacon. Stir and allow cooking until onion is soft and bacon is cooked. Add shallots and peas & corn to the mixture. Combine well. Add chicken, mix well. Add soy sauce. Mix well. Add the cooked egg & rice and again mix well. Turn off the heat.
Allow the fried rice to stand for 10mins this will allow the rice to capture all the flavours.