Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Rice and protein
- 600 g cooked day-old rice, chilled and broken into grains
- 300 g chicken breast or thighs, cut into 1cm cubes
- 2 eggs, lightly beaten
- 2 tbsp vegetable oil
Vegetables and aromatics
- 1 medium carrot, finely diced (about 100g)
- 1 red capsicum, finely diced (about 120g)
- 100 g frozen peas (thawed or from-frozen)
- 4 spring onions, white and light green parts sliced thin, green tops reserved
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
Flavouring
- 3 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp white pepper
- ¼ tsp salt (adjust to taste)
Method
Prepare
Break up the chilled rice with your fingers so there are no clumps.
Cut the chicken into small, even cubes so it cooks quickly and evenly.
Prepare all vegetables and aromatics in separate piles—mise en place is important for fried rice because you work very quickly once the wok is hot.
Cook
Heat 1 tbsp oil in a wok or large frypan over high heat until it shimmers, about 1 minute.
Add the chicken cubes and cook, stirring constantly, for 4–5 minutes until golden and cooked through. Transfer to a clean plate.
Add another ½ tbsp oil, pour in the beaten eggs, and scramble for 1–2 minutes until just set but still soft. Transfer to the plate with the chicken.
Add the remaining ½ tbsp oil. Add the carrot and capsicum, stirring constantly for 2 minutes until just tender but still bright.
Add the garlic, ginger, and white parts of the spring onions, stirring constantly for 30 seconds until fragrant.
Add the chilled rice and peas, breaking up any remaining clumps with your spatula. Stir-fry for 3–4 minutes, moving the rice around the wok constantly so it heats evenly and grains stay separate.
Return the chicken and eggs to the wok. Pour in the soy sauce and sesame oil, then add the white pepper and salt. Toss everything together for 1 minute until well combined and heated through.
Remove from heat. Scatter the reserved green spring onion tops over the top and serve immediately.
