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Ingredients
- 4 CUPS BASMATI RICE COOKED AND COOLED
- 2 TBSP COOKING OIL, DIVIDED
- 2 EGGS
- 1/2 OF A COOKED CHICKEN CUT INTO BIT SIZE PIECES
- 3/4 CUP FROZEN PEAS AND CARROTS (DEFROSTED)
- 4 STALKS GREEN ONION, MINCED
- 1/4 RED PEPPER, MINCED
- 1 TBSP SOY SAUCE
- 1 tsp SESAME OIL
- 1/2 CUP CHICKEN STOCK
- 1 TBSP. SOY SAUCE
Details
Servings 2
Preparation
Step 1
1. Cook basmati rice and cool 4 cups in a single layer on a cookie sheet (if pressed for time place in freezer to cool).
2. Heat a non-stick pan to medium and place 1 TBSP oil in pan and add eggs and scramble until cooked but still moist. Add the chicken, peas and carrots and fry for about a minute. Stir with the scramble egg to coat.
3. Remove the egg mixture from the pan and clean the pan of any left over egg mixture.
4. Add the remaining oil to the wok and heat over high heat until it is very hot. Add the green onions and red pepper and fry until fragrant, about 15 seconds. Add in the rice and sitr well to mix the green onions and red pepper. Spread the rice all around the pan surface and let the rice heat up, untouched until you hear the bottoms of the grains sizzle,about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the pan surface.
5. Drizzle a little chicken stock and the soy sauce all aroung the rice and toss. Add the egg mixture to the rice and toss to evenly mix the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an addtional teaspoon of soy sauce if needed.
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