Name: Chicken Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 tbsp oil (, peanut, vegetable or canola); 2 eggs (, lightly whisked); 150g (5oz) chicken breast (, finely sliced into small pieces); 2 garlic cloves (, minced); 1/2 onion (, finely chopped); 120g (4oz) bacon (, excess fat trimmed, chopped (Note 1)); 1 small carrot* (, peeled and diced 0.75cm / 1/3"); 1/2 cup frozen corn* ((or can or fresh)); 1/2 cup frozen peas*; 2 cups (packed) cooked white rice (, day old (Note 2)); 3/4 cup green onions (, finely sliced); 2.5 tbsp Chinese cooking wine or Mirin ((Note 3)); 1 tbsp oyster sauce ((Note 4)); 3 tbsp light soy sauce ((Note 5)); 1/2 tsp sesame oil (, optional); 1/4 tsp white pepper (, optional)

1

Sauce & chicken: Mix Sauce in a bowl. Pour 2 tsp over chicken, toss to coat, then set aside for 10 minutes.

2

Egg: Heat 1 tbsp oil in a wok or skillet over medium heat. Add egg and scramble until just cooked (still a touch wet) then remove.

3

Fried Rice: Turn heat up to high, add remaining 1/2 tbsp oil and bacon into same skillet. Cook for 1 minute or so until fat starts to melt, then add onion and garlic.

4

Cook until bacon is light golden - about 1 1/2 minutes.

5

Add vegetables (still frozen is fine). Cook for 1 minute.

6

Add chicken and cook until it changes from pink to white - about 1 1/2 minutes.

7

Add rice and Sauce ingredients. Cook for 1 1/2 minutes, stirring consantly.

8

Add egg and green onion, toss through to disperse then remove from heat.

9

Serve immediately!