Chicken Fried Rice – Better than Takeout

Ingredients (Serves 2 – 3)

1. Cooked rice (Jasmine rice or short grain/medium grain rice) –  2 – 2.5 cups, cooled (Add salt while cooking rice. I used jeerakashala /kaima rice. It works very well for this recipe. )

2. Oil – 2  tsp + 1 tbsp

3. Eggs – 2

4. Chicken – 100 – 150 gm, cut into very small pieces

Corn starch – 1 tbsp

Soy sauce – 1 tsp

Salt and pepper – As required

Toasted sesame oil – 1 tsp (I used Dynasty premium sesame oil)

5. Onion –1/4 cup, chopped

Carrot – 1 medium, chopped

Celery – 2 – 3 tbsp, chopped

Spring onion (white part) – 2 tbsp

6. Oyster sauce – 1.5 tsp

Soy sauce – 1.5  tsp

Green chilly sauce – 3/4 tsp (optional, I love to use Chings secret green chilly sauce)

Vinegar – 1/2 tsp (optional)

Maggi chicken stock cube, crushed – 1/4 tsp (Optional, added for an extra taste)

7. Butter – 1 – 1.5 tsp

8. Toasted Sesame oil – 3/4 tsp

9. Salt and pepper – To taste

Method

Combine chicken pieces with the remaining ingredients numbered 4.

Heat 2 tsp  oil in a wok over high heat and swirl it around. Crack 2 eggs into the wok and scramble it. Remove to a bowl. Add 1 tbsp oil and  add chicken pieces. Stir-fry for about 2 – 3 minutes until 75 % done. Add vegetables numbered 5. Stir fry for 2  minutes. Add cooked rice and ingredients numbered 6. Stir-fry for 1 – 2 minutes. Add 1.5 tsp butter, spring onion, pepper powder, salt (if required) and stir-fry again. Switch off after a minute. Add 3/4 tsp toasted sesame oil for extra flavor and toss well. Serve fried rice immediately with side-dishes of your choice.