Sydney is new to the South Arm Cooking Club for seniors, at least to me. He volunteered to cook fried rice for the group. He did a pretty neat job and did some wok tossing which amazed us.
The Chicken Fried Rice looks and tastes pretty good. I’m sure Arkensen and Nanzaro will love this. The chicken can be substituted with other meat like BBQ pork or shrimp.
Ingredients
- 4 to 5 cups cooked rice, preferably overnight
- 1 carrot, diced
- 1 large onion, diced
- 2 cups frozen peas
- 1 cup chopped green onions
- 3 cloves garlic, minced
- 4 eggs
- 1/2 lb to 1 lb chicken breast, diced
- 2 teaspoons light soy sauce
- 2 teaspoons dark soy sauce
- 3/4 teaspoons sesame oil
- dash of cornstarch
- salt and pepper to taste
Instructions
 Marinate the chicken with some soy sauce, dark soy, sesame oil and cornstarch. |
 Beat the eggs in a bowl. Season with soy sauce and white pepper. Fry the eggs in a wok with some oil. Lift the edges to allow the unset egg to get to the wok. |
 When the top is almost set, flip the omelette over. Sdyney did it very professionally. Look at Karen’s expression in amazement.When the other side of the omelette is cooked to lightly golden brown, remove from wok and place on a chopping board and cut into long slices. |
 Using a clean wok, saute the onion and garlic until fragrant. Add the carrots and cook for 2 minutes. |
 Add the frozen peas and cook for another minute. |
 Move the vegetables to the side of the wok and cook the marinated chicken in the center of the wok. You may actually remove the vegetables first and cook the meat separately. This is the beauty of a wok where the center of the wok is the hottest and the side of the wok has lower heat. You may cover the wok for a minute or two to cook the meat thoroughly.Remove all the ingredients to a platter. |
 In a clean wok, stir fry the rice with a few teaspoons of oil. The rice has to be broken up and heated through. |
 Once the rice is ready, return the vegetables and meat to the wok and toss with two spatulas to mix well. Season with soy sauce, salt and white pepper. |
| Place the fried rice on a platter. Garnish with chopped green onions and egg slices.
Sydney, thank you for sharing. |
Seemingly a piece of cake, even a dumb-dumb like me can manage, I think!
Might add a a bit of LKK premium brand oyster sauce to finish it off.
Hello Suanne,
I have always loved reading your blog. Recently I bought a bag of frozen chicken cutlets and was looking around to find ways to prepare them. What is the difference between light soy sauce and dark soy sauce? I’ve seen these two ingredients called for in many Chinese recipes, but I have no clue as to how they differ. The only soy sauce I have is the usual type that they give you in little packets with take out. Would I be able to substitute this for one of the two?
Thanks for your help!
Hi Kai, light soy sauce is the first press of making soy sauce, like virgin olive oil. they are lighter in colour and saltier than the dark soy sauce. The dark soy sauce has added molasses and it’s thicker and slightly sweeter than light soy sauce. The dark soy sauce is mainly used to impart colour to a dish like red cooked dish. Hope the above explanation helps.
Hi Suanne,
Thank you so much! I know what to get now 😀