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Saturday, September 1, 2007

Chicken Fried Rice

· Chicken
Fried Rice
· 5 tbsp Oil
· 3 cup Rice
· ½ tsp Cornflour
· Salt as per taste
· 2 tbsp Soya sauce
· 1 cup Bean Sprouts
· 100 gm Mushrooms
· ½ kg Chicken breast
· 2 Eggs, slightly beaten
· A pinch of White Pepper
· 2 Spring Onions with tops
Remove bones and skin from chicken breast. Cut into small pieces.
Toss together chicken cornstarch, half teaspoon salt and dash white pepper.
In a karahi (wok) heat one tablespoon oil. Add eggs. Cook and stir until
eggs are thickened throughout but still moist. Remove eggs.
Wash and
thoroughly dry karahi (wok). Now heat tow tablespoons oil.
Add chicken and
stir fry until chicken turns white. Add bean sprouts, mushrooms and half
teaspoon salt. Stir fry 1 minute. Remove chicken and drain.
Now in two
tablespoons of oil add rice and stir fry 1 minute.
Stir in soya sauce and
dash white pepper. Add eggs, chicken mixture, green onions with green tops
chopped and stir fry half a minute.
Tip: Before roasting a chicken store in
the refrigerator for 24 hours for richer flavor.

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