Ingredients

The following ingredients have 4 Servings
  • 2 tbsp oil (, peanut, vegetable or canola)
  • 2 eggs (, lightly whisked)
  • 150g (5oz) chicken breast (, finely sliced into small pieces)
  • 2 garlic cloves (, minced)
  • 1/2 onion (, finely chopped)
  • 120g (4oz) bacon (, excess fat trimmed, chopped (Note 1))
  • 1 small carrot* (, peeled and diced 0.75cm / 1/3")
  • 1/2 cup frozen corn* ((or can or fresh))
  • 1/2 cup frozen peas*
  • 2 cups (packed) cooked white rice (, day old (Note 2))
  • 3/4 cup green onions (, finely sliced)
  • 2.5 tbsp Chinese cooking wine or Mirin ((Note 3))
  • 1 tbsp oyster sauce ((Note 4))
  • 3 tbsp light soy sauce ((Note 5))
  • 1/2 tsp sesame oil (, optional)
  • 1/4 tsp white pepper (, optional)

Instruction

  • Sauce & chicken: Mix Sauce in a bowl. Pour 2 tsp over chicken, toss to coat, then set aside for 10 minutes.
  • Egg: Heat 1 tbsp oil in a wok or skillet over medium heat. Add egg and scramble until just cooked (still a touch wet) then remove.
  • Fried Rice: Turn heat up to high, add remaining 1/2 tbsp oil and bacon into same skillet. Cook for 1 minute or so until fat starts to melt, then add onion and garlic.
  • Cook until bacon is light golden - about 1 1/2 minutes.
  • Add vegetables (still frozen is fine). Cook for 1 minute.
  • Add chicken and cook until it changes from pink to white - about 1 1/2 minutes.
  • Add rice and Sauce ingredients. Cook for 1 1/2 minutes, stirring consantly.
  • Add egg and green onion, toss through to disperse then remove from heat.
  • Serve immediately!