Chicken Fried Rice
Recipe by Iain Hewitson from Huey's Cooking Adventures
Serves 4 as an accompaniment.
Serves 4
Ingredients
- 2 cups long grain rice
- sea salt
- vegetable oil
- 1 celery stalk, diced
- 2-3 baby carrots, diced
- ½-1 skinless chicken breast, cooked & shredded
- ½ cup frozen peas, thawed
- soy sauce
- 3 spring (green) onions, chopped
Method
- The day before, cook rice in plenty of lightly salted boiling water until just tender. Then drain, rinse under cold water and drain again. Refrigerate overnight.
- Heat a little oil in a wok (or non-stick pan) and briefly stirfry celery and carrots.
- Then add small handfuls of the rice, one at a time, ensuring the grains are separated, continually stirring.
- Add chicken, peas and soy to taste, and briefly stirfry.
- Serve with spring onions sprinkled on top.
