The secret of making good fried rice is out there on the street if you look closely in the shady kitchen of small food cart and it’s not MSG. In my opinion, a good wok and confidence are the only essential ingredients in fried rice recipe.
Today, we made chicken fried rice for lunch with some last night leftover rice. The sound of chicken sizzled and the white smoke dispersed from the iron wok surface boosted the appetite so quickly. When soy sauce hit the pan and the flavours scorched and splashed in the hot oil and the dark liquid shuffled in white rice, the smell of all ingredients muddled in the air. Every stir it turned darker and greasier with the hot air swirled and unfurled between every grain. We ate it right off the pan just before the flame was off the stove…
Chicken Fired rice
Ingredients (Serving: 2)
100 gm chicken- cut into small pieces
2 1/2 cup cooked rice
3 cloves garlic- slightly bruised
1 large egg- beaten
2 tbsp soy sauce
2 tsp rice vinegar
A pinch of salt and sugar to taste
1/4 tsp ground white pepper
1 1/2 tbsp oil
Few spring onions- chopped
Preparation
- Heat oil in the large pan over the medium-high heat and sauté garlic until aromatic.
- Add chicken stir fry for 2 minutes. Make a space in one side of the pan, add egg and slightly scramble it with wooden spoon.
- Add soy sauce, vinegar, salt, sugar and pepper. Stir for a short second.
- Add rice and stir fry for 30 second or until the rice is mixed well.
- Add spring onion, give it a last quick stir, and serve hot.
Yaseen loves squeezing fresh lime over hot chicken fried rice. No need to call him for lunch because he knew the smell of fried rice when it was ready. Our chicken fried rice was steamy and flavourful.
Many people have different version of chicken fried rice whether spicing up with chili, for freshened up with tomato or basil, they are all delicious and comforting. We love this simple one the most, it is so easy and quick…. it shut off that late night craving real fast 
Love,
