The takeaway is one our favourite naughty treats. Chinese to more precise. For me, it is my personal indulgence. I must admit this guilty pleasure is one I have embraced in all of my Army locations. Before I was married, I would look for the local Chinese takeaway and test a few until I found the one I preferred. When I started to date my wife, we had a fantastic Chinese takeaway in Reading, and now we are married we have found another great Chinese takeaway.
One of the dishes I have always found myself ordering time and again is chicken fried rice. So, why not make it at home I thought to myself. Yes, we love the indulgence every now and again but it can be so expensive, and a few takeaways for our family of five could easily be a week’s worth of shopping which made creating this dish more justifiable.
And here it is, after looking through many cookbooks and online I have devised my version of chicken fried rice and an absolute delight it was, not only to make but sit around the table with a huge bowl of this chicken fried rice and dish out between us all.
So rather than spend all that money on a takeaway, I ask you to try this, and you will not be disappointed!
To make it easier as well instead of braising the rice fresh you could use the microwave bags which still makes it viable. I always have a bag or two in the cupboard just in case, as they are always on special when I do my weekly shop.
Chicken Fried Rice
- 1 Cup of rice I used easy cooked long grain rice
- 1½ Cups Chicken Stock
- 2 tbsp. Vegetable oil
- 1 tbsp. Sesame oil
- 3 chicken breasts cut into thin strips
- 1 white onion cut into small dice
- 1 Carrot peeled and cut into small dice
- 2 Cloves garlic crushed
- 100 g Frozen peas
- 2 tbsp. Dark soy sauce
- 2 eggs lightly beaten
- 3 Spring Onions thinly sliced
- First heat 1 tbsp. of the vegetable oil in a medium saucepan over a medium to high heat and add the rice and stir continuously. When the rice is starting to become a little see through add the stock and turn down to a simmer. Stir a couple of times and when the stock has reduced until you just see the top of the rice. Reduce the heat to the lowest setting, put a lid on and leave to cook for 15 minutes.
- In a large wok or frying pan heat over a high heat until very hot. Add the sesame oil turn up the heat and then add the chicken strips and stir fry until they are lightly coloured.
- Add the remaining vegetable oil, add the onions and carrot and fry until just cooked, about 5 to 7 minutes. Add the garlic and peas then fry for a further minute.
- At this point slide, all the ingredients to one side of the pan and then add the egg to the open side and cook, stirring frequently until it resembles an omelette. With the spoon chop the egg in the pan and stir to incorporate the onion, carrot and peas.
- Take the rice off the heat, fluff with a spoon and add to the wok stirring through with the chicken and vegetables. Add the soy sauce, heat through, taste and season if necessary.
- Serve with a good sprinkle of spring onions and a side of prawn crackers.