Chicken Fried Rice

Ingredients

• 3 cups cooked, cooled rice (firm, not mushy — leftover is best)
• 150 g chicken, cut into bite-sized pieces
• 1 egg (or ¾ tbsp cornstarch)
• 1 tbsp chopped garlic
• Spring onions, whites and greens separated (or 1 small onion)
• ¼–½ cup chopped bell peppers
• Sauce: 1 tbsp soy sauce + ¾–1 tsp vinegar + pinch of sugar
• Salt, crushed black pepper, 2 tbsp oil
• Optional: 1–2 green chilies or a splash of chili sauce

Method

1. Toss chicken with a pinch of salt, pepper, and 2 tbsp egg white (or cornstarch). Mix the sauce in a small bowl.
2. Heat 1½ tbsp oil in a hot wok or pan. Stir-fry chicken 3–4 min until almost cooked. Push aside, scramble the rest of the egg until just set. Remove chicken and egg.
3. Add remaining oil. Fry garlic 30 seconds, then onion whites, chilies, and peppers 1–2 min. Keep peppers crunchy.
4. Add rice, sauce, and pepper. Stir-fry on high heat for 1 minute.
5. Return chicken and egg. Toss until everything is hot (1–2 min). Taste and adjust salt or sauce.
6. Finish with spring onion greens. Serve immediately.

Tips

• Use high heat and don’t overcook the rice — leftover, fully cooled rice fries best.
• Skip egg and brine the chicken in buttermilk for 4 hours if you prefer tender pieces without coating.
• Add carrot, peas, or corn if you like extra vegetables.
• Sauces are already salted — add extra salt only after tasting.