Chicken Fried Rice

Ingredients

2/3 cup white long-grain rice
1 cup frozen pea, corn and carrot mix
1 barbecued chicken
1 tbsp peanut oil
3 eggs, lightly beaten
4 bacon rashers, chopped
1 red capsicum, finely diced
2 cloves garlic, crushed
2cm piece fresh ginger, grated
1/3 cup light soy sauce
5 green spring onions, sliced
1 cups bean sprouts
Extra soy sauce, to serve

Method

1. Cook rice in a pan of boiling salted water for 10 minutes. Add pea, corn and carrot mix. Return to boil. Boil for 2 minutes, or until rice is tender. Drain. Rinse under cold water. Drain. Spread onto a tray. Refrigerate until required.
2. Remove skin and bones from chicken. Shred meat coarsely.
3. Heat half the oil in a hot wok. Add eggs, swirling wok to form an omelette. Cook for 1 min, or until set. Remove, roll up, then cut into 1cm-wide strips.
4. Heat remaining oil in same hot wok. Add bacon. Stir-fry for 1 minute. Add capsicum, garlic and ginger. Stir-fry until capsicum is tender. Add rice and chicken. Stir-fry until hot. Add omelette, sauce, onions and bean sprouts. Stir-fry to combine.
5. Serve rice with extra soy sauce.

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