Try using leftover cooked rice for this well-known family favourite.
- Cook rice in rice cooker or according to packet directions with approximately 1 1/2 cups water (375ml) until tender. Transfer to a baking paper lined tray, cover with plastic wrap and refrigerate until cold.
- Heat 1 tablespoon oil in a large wok over medium-high heat. Add the eggs and stir with a wooden spoon for about 30 seconds, or until just cooked. Remove from the wok and set aside on a plate.
- Return the wok to the heat and add another tbsp of oil, season the chicken with salt and pepper and cook for 4-5 mins, or until golden and cooked through. Remove cooked chicken to a plate.
- Heat the remaining oil in the wok over medium-high heat. Add the onion and carrot to the hot wok and stir-fry for 2-3 mins to soften. Add the cold rice and stir-fry for 2 mins or until heated through. Season with salt and pepper. Stir in the eggs, chicken, corn and buk choy.
- Add the soy sauce and sesame oil and continue to stir-fry for 1 minute. Transfer the rice to a large serving platter, sprinkle with the coriander.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set