On Cookery Corner with Chef Sham from the Cottage Restaurant, They spoke about Fried Rice.
Take a listen to their conversation here:
Here’s the recipe
2 tbsp vegetable oil
3 chicken breasts (diced)
Pinch of salt
2 cup of cooked rice
Freshly ground black pepper
2 tbsp sesame oil
1 medium Shallot chopped
2 carrots, peeled and diced
3 cloves garlic, minced 1tbsp. freshly minced ginger 1 cup peas
1 chili finely sliced
3 large eggs, beaten
3 tbsp soy sauce 2 green onions, thinly sliced
- Heat the pan on medium heat, Pour in vegetables oil. Season chicken with salt and pepper then add to the pan and cook until golden brown. Remove from pan and let rest.
- Heat the pan again with 1 tablespoon sesame oil, add onion and carrots and cook until soft, then follow by garlic, chili and ginger and cook until fragrant. Stir in cooked rice and peas and cook until warmed through, for at least 2 minutes.
- Place cook rice to one side of pan and add remaining tablespoon sesame oil to other side. Add egg and stir until almost fully cooked, then fold eggs into rice. Add chicken back to pan with soy sauce and green onions and stir to combine. Ready to serve.