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Prep Time: 0 Minutes Cook Time: 17 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Vegetarians can skip the chicken. You can replace the chicken with shrimps or pork. Ingredients:
2 eggs , beaten |
oil (peanut/vegetable/sunflower) |
8 ounces cooked chicken, chopped |
3/4 cup finely chopped onion |
4 spring onions , finely chopped |
2 tsps minced ginger and garlic |
1/2 cup frozen mixed veggies |
4 cups cold cooked rice(break up lumps and crumble with your fingers) |
1 chicken stock cube dissolved in around 2 tbsp water |
1 tbsp dark soy sauce |
2 tsp light soy sauce |
2 tsp sesame oil |
freshly ground black pepper |
Directions:
1. Heat oil in a wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
2. Mix egg with 3 drops of light soy and 3 drops of sesame oil, set aside.
3. Add oil to wok, add egg mixture; working quickly, when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
4. Heat 1 tbsp oil in wok; add chicken to wok, along with onions, ginger, garlic,ground black pepper, the dissolved chicken stock and mixed veggies; stir-fry for 2 minutes.
5. Add rice and spring onions, tossing to mix well; stir-fry for 3 minutes.
6. Add 2 tbsp of light & dark soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more.
7. Serve hot!
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