Chicken fried rice with egg and buk choy

Recipes / Eggs

Try using leftover cooked rice for this well-known family favourite.

Recipe «Chicken fried rice with egg and buk choy» presented in category Recipes / Eggs, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 1 cup long-grain white rice, rinsed, drained, 1/3 cup canola oil, 2 large eggs, lightly beaten, 1/2 medium brown onion, thinly sliced, 1 large carrot, peeled and finely diced , 1/2 x 400g can corn kernels, drained, 1/2 bunch buk choy, 2 tbsp soy sauce , 1 tsp sesame oil, 1/4 bunch coriander leaves, to serve, 4 chicken thigh fillets, skin removed, cut into bite size pieces, Salt & pepper.

Ingredients:

  • 1 cup long-grain white rice, rinsed, drained 
  • 1/3 cup canola oil 
  • 2 large eggs, lightly beaten 
  • 1/2 medium brown onion, thinly sliced 
  • 1 large carrot, peeled and finely diced 
  • 1/2 x 400g can corn kernels, drained 
  • 1/2 bunch buk choy 
  • 2 tbsp soy sauce 
  • 1 tsp sesame oil 
  • 1/4 bunch coriander leaves, to serve 
  • 4 chicken thigh fillets, skin removed, cut into bite size pieces 
  • Salt & pepper 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.