Thursday, May 13, 2010

Leftover Chicken Fried Rice

Shredded cooked Chicken
Soy Sauce
Uncooked Long Grain Rice
Chicken Stock
Star Anise
Sea Salt
Vegetable Oil
1 coarsely Chopped Onion
Chopped Green or Yellow Pepper
Thinly Sliced vegetables of your choice.
Fresh Ginger
2 Garlic cloves
1 Beaten Egg
If you like, Bean Sprouts.

1] Combine Chicken, 1/2 tsp Salt, and Soy Sauce. Let stand 15 minutes. After that, add the Stock while you do the Rice.
2] Cook the Rice in hot pan over medium heat till starting to brown stirring frequently.
3] Reduce the heat and add the Chicken mix. Throw in a bit of Star Anise. Simmer covered for 20 to 25 minutes or until rice is tender. Remove the cover for the last few minutes. (You will have to judge how reduced you want this, but as long as the Rice is almost cooked).
4] Heat your wok with some Oil and stir fry the Veg. Onion first, then Pepper and other Veg, then Garlic/Ginger in swift order, moving them around all the time.
5] Add the Chicken and Rice mix and get to the right consistency for your liking.
6] Scramble Egg in 1 tablespoon of hot Oil until almost set. Stir into the wok, and then stir in Bean Sprouts if you have some (I forgot to buy mine...)
7] Serve with Soy Sauce.

No comments:

Post a Comment

Note: only a member of this blog may post a comment.