Here is an easy classic chicken fried rice recipe that you can rustle up any time of the day. It’s Saturday afternoon and Aaron is soon to go to another birthday party at 2.30pm. Zac and Aaron are waiting in the living room waiting for me to call them to the kitchen when food is made.

The chicken in the takeaway alternative is bland. I’ve seen it, made it and done it, They commercially tenderise the meat, blanch in large batches and season with flavour enhancers. When you make this dish, you can tell the difference.

Remember that the simple egg fried rice is a template for adding whatever your heart desires. Whether that would be adjusting the ratio of more vegetables or meat or less soy sauce and more salt….we can go on and on…Like any dish you make, alway taste, taste, taste. It’s your taste palette.

Serves 3 

Ingredients 

2 Chicken thighs deboned

2 eggs beaten

1 garlic finely minced

1/2 carrot chopped

1 spring onion sliced

1 tbsp ginger grated

1 tbsp soy sauce

1 tsp salt

Prepare the vegetables as shown above and have them ready. I have used frozen peas and sweetcorn which will defrost very quickly when you add the to the wok. It’s worth having these in the freezer for making this dish.

img_1846If you can use cold rice then great. Even if you’ve had a takeaway that comes with free boiled rice you can use that. There is no harm in using ‘just cooked’ rice but it will be a little sticky.

Cook the chicken thighs skin side down and season with a little salt. Cooking the skin  will render the fat out and can be used for cooking the rest of the dish. Do not throw this flavoured oil away.

Once cooked, leave to cool before cutting into slices.

img_1849On high heat and using the chicken fat, add the beaten egg and cook until its scrambled. Once cooked, set aside.

Add the garlic and ginger and cook on moderate heat. Be careful not to burn the garlic. Once it burns, it will taste bitter. Add the vegetables and the chicken strips along with the juices and stir fry for 2-3 mins.

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Add the cooked egg and rice into the stir fry and cook evenly for a further 5 minutes. Add the soy sauce and add salt to your taste.

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Stir in the spring onions and serve immediately.

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