Homemade Chicken Fried Rice

A couple of weeks ago, I tweeted a picture of my homemade chicken fried rice and I got a lot of comments asking how to make it. Then that got me thinking, I haven't actually blogged about food in a while and so, here it is! I'll admit, I stole this method from @ultimatecoddy who found it somewhere on the Internet, and I'm sure that there is a more authentic method somewhere on the world wide web, but for a quick, easy chicken fried rice, this should do the trick.

This is what you'll need:

Spring onions, frozen peas, eggs, chicken, rice, vegetable oil, oyster sauce and soy sauce.

I made a meal for one so I only needed one egg, two spring onions and I guestimated the amount of rice and peas needed.

You start by preparing each part of the dish. So, scramble your eggs...

... defrost your peas... (DC told me to put a good handful or two into a mug of boiling water and leave to heat up - you don't have to keep checking on them so it really is easier!)

... chop the spring onions...

... slice and cook the chicken in one tablespoon of vegetable oil until golden brown and thoroughly cooked...
 

... and boil the rice. I like Jamie Oliver's absorbtion method; two parts water to one part rice, or half a cup of rice to one cup of water, in this example. It just means that there is hardly any water to drain once the rice has cooked.

Next, simply add once table spoon of vegetable oil, two table spoons of soy sauce and a tea spoon of oyster sauce (or a little bit more) to the wok and heat up slowly. Fry the rice and chicken in the sauces, mixing thoroughly to make sure all is covered, then add the egg, spring onions and peas and heat through for about five minutes.

Et voila! Very quick, very easy chicken fried rice!