Chinese Chicken Fried Rice

1Preparation

1. Break up the chilled rice with your fingers so there are no clumps.
2. Season the chicken cubes with 1 tbsp soy sauce and a pinch of white pepper.
3. Beat the eggs with a fork and a pinch of salt.
4. Prepare the carrot, spring onion and garlic before you start; the cooking is very fast.

2Cooking

1. Heat 1 tbsp oil in a wide pan over high heat, cook the chicken 4–5 minutes until done, then remove it.

   🔥 high heat⏱ 5 min timer
2. Add 1 tbsp oil, pour in the eggs and scramble quickly into small pieces, then remove.

   🔥 high heat⏱ 1 min timer
3. Add the remaining oil, the carrot and garlic and stir for 30 seconds, then add the peas.

   🔥 high heat⏱ 1 min timer
4. Add the rice, spread it out and toss for 3–4 minutes until hot and lightly browned in spots.

   🔥 high heat⏱ 4 min timer
5. Add the soy sauce, oyster sauce, sesame oil and white pepper and toss until the colour is even.

   🔥 high heat⏱ 1 min timer
6. Return the chicken, egg and spring onion and toss for 30 seconds.

   🔥 high heat⏱ 1 min timer

3Serving

1. Serve hot, straight from the pan.
2. Good alongside beef and broccoli or hot and sour soup.

💡 Tips & common mistakes

• Common mistake: using fresh, warm rice, which turns mushy. Cold, dry rice is the key to separate grains.
• Do not overcrowd the pan; cook in two batches if it is small.
• Pour the soy sauce around the hot edge of the pan so it caramelises slightly.

🔁 Substitutions

• Boiled basmati or jasmine rice works very well.
• Chicken: peeled shrimp or thin beef slices.