1 onion, sliced (s) (sff)
1 cup of peas (ss) (ff)
150g long grain rice (ff)
150g pre-cooked chicken (s) (ff)
1tsp Chinese 5 spice
1tsp sesame oil (2syn/2=1syn each)
2tbsp of light soy sauce
2tbsp oyster sauce (2syn/2=1syn each)
2 eggs (ff)
100g beansprouts (s) (sff)
Dark soy sauce
In a saucepan add rice & water with a ratio of 1part rice to 3 parts water, add termeric if you want to colour the rice, bring to the boil them simmer until the water is used up, remove from the pan and tip into a sieve, replace the sieve on top of the pan, cover with a lid and allow to steam for a few minutes, set aside & allow to cool.
In a small dish mix together the soy sauce, oyster sauce, Chinese 5 spice & sesame oil
Break the eggs into a small bowl, season, beat with chopsticks or a fork.
In a wok, sprayed with Fry Light, heat the chicken then add the onions & peas, cook together, (plus any extra’s) then add the spices & rice, cook for 5 mins.
In the wok move the food to one side and add the egg, whisk rapidly using the chopsticks or fork until it starts to set then mix with the rice & chicken, season, cook for 10 mins until well mixed and hot.
Serve in a warmed dish, add dark soy sauce if you want.
Credit: Pete’s Recipe Book
Egg Fry Rice with Chicken