Chicken & Egg Fried Rice
Who doesn’t like a chicken and egg fried rice? That flavour of the wok along with a dish of chicken schezwan or kung pao chicken is to die for.
1 chicken breast, cut into cubes
3 tbsp light soy sauce
4 tbsp oil
1 onion, chopped
1 carrot, chopped
1 cup green beans, chopped
3 cups Daawat Basmati Rice, left over and cold
2 eggs, beaten
Salt to taste
Freshly ground black pepper
Spring onions, chopped, for garnishing
In a bowl, mix together chicken and 1 tbsp of light soy sauce. Set aside.
Heat a wok until it smokes. Add half of the oil to it. Note: Adding room temperature oil to a hot wok creates a non-stick surface.
Add the chicken to the wok and cook for 3-4 minutes. Make sure to stir constantly and cook this dish on a high flame. Once cooked, remove from the wok and set aside.
Add the remaining oil and toss the carrots, green beans and onions. Add the rice and using a spatula break apart the lumps.
Place the rice to the side of the wok and pour in the eggs. Let cook for 20 seconds and then start to scramble them. Once they turn white, mix them with the vegetables. Season with salt and pepper.
Pour the remaining soy sauce and toss in the cooked chicken pieces. Stir well on a high flame.
Garnish with spring onions and serve.