Fried rice is a meal in itself, but in Asian cuisine it is served with other viands that compliment it. For me, I often prepare it using leftover meat and rice to make them eatable the second time around. I often prepare this recipe using leftover roasted chicken.
1 tablespoon vegetable oil
2 eggs beaten lightly
2 cloves garlic, crushed
2cm piece fresh ginger, grated
1 1/2 cups cooked chicken, coarsely chopped
4 cups cold cooked rice
1 cup frozen peas, corn and carrots mix
1/4 cup light soy sauce
2 tablespoons oyster sauce
6 green onions, sliced thinly
Place a large skillet or wok under medium heat. Put half of the oil and fry the egg. Spread it thinly by swirling the skillet or by moving it side to side. Transfer the egg to a plate and let it cool. After, roll it tightly and cut it into thin strips.
In same wok or skillet, add the remaining oil. Sauté the garlic and the ginger for 2-3 minutes or until they are light brown and become fragrant. Add the chicken and the oyster sauce. Stir-fry it for 3-5 minutes.
Put the rice in the skillet a cup at a time. Separate the rice clumps as you go by. Stir in the mixed vegetables and pour in the soy sauce. Mix well and make sure the rice is coated in soy sauce and oil. Add the egg and spring onions. Cook for another 2-3 minutes. Transfer the fried rice to a separate plate or into individual bowls before serving.
Photo Courtesy Of: Incase