Servings : Serves 3-4
A family favourite, easy to make and delicious!
- 400 gm boneless chicken breast, cleaned and cut into strips (approximately)
- 4-5 cups pre-cooked, cooled rice (you can prepare regular plain boiled rice even the day before you want to cook this meal, or use leftover plain rice from a different meal, the dish tastes and looks better when the rice is not freshly made)
- 3 onions, diced or sliced, according to preference
- (I prefer light, but you can use dark if you like) soya sauce
- a handful of peas (pre-boiled and drained)
- salt to taste
- 4 tbsp. vegetable oil
- 1 egg
- 1/4 tsp. garlic paste
Handful of peas are optional, you can leave it out if you don’t like peas, or you can use a variety of other veggies like chopped carrots, french beans, sweet corn…even a combination of any and all is perfectly fine!
To prepare the chicken
Boil the chicken in a pan with some salt, garlic, ginger and a dash of soya sauce to give it extra flavor. Once done, drain and set aside. (You can save the broth for making a starter course like chicken corn soup if you want).
To combine both chicken and rice
Heat oil in a wok or big pan, add the onions and sauté until they start turning brown. Add the strips of chicken, peas and garlic and keep stirring until the chicken pieces start to brown slightly too. Pour in the pre-cooked rice and about 4-5 tbsp. soya sauce. Stir-fry together gently over a very low flame until the rice changes color n the ingredients are well combined. If you prefer more soya sauce (or darker-looking rice), go for it! Just keep checking the salt because soya sauce is normally salty.
For the garnish, beat the egg with a pinch of salt and fry in a little oil, then cut into strips and add them onto the rice before serving! Voila!! (or whatever the Chinese version of voila is…lol!)