Fried rice with egg and chicken (or other meat)
Ingredients
serves 2
- 2 tbsp "GCG" (Garlic, Chili, Ginger, minched)
- 1 onion
- 2 carrots
- 2 eggs
- 250 g (9 oz) rice, cooked, cold
- 2 tbsp 123 (sesame oil, fish sauce, soy sauce in 123 proportions)
- 175 g (6 oz) chicken. Cooked. You can use all kinds of meat. Shrimp is also good.
Directions
Peel the onions and carrots.
Cut them into small cubes. 3-4 mm (1/8 inch) in size.
Heat the wok pan up until is smokes slightly.
Add the "GCG" to the wok. If there is too little oil then just some oil too.
Afte about 30 seconds, as soon as it starts to get a little color, then add the carrots.
When the carrots gets a little color then add the onions.
When the onions are translucent then crack the eggs on top. Stir well until the egg is stiff.
Add the rice and fry slightly golden.
Add the "123"
Add the meat. When the meat is slightly browned and hot, the dish is done.
Notes
I looove to make chicken stock. Unfortunately this leaves me with copious amounts of cooked chicken leftovers.
I am also a little too generous when filling up the rice cooker. So fried rice is pretty often on the menu here.
The measurements are not very important in this recipe. Once you have made it a couple of times, you soon get a feeling of how you can customize it.
If you have any vegetables that are on their last legs, this is also a good dish. You can add almost as many extra vegetables you want.
Particularly suitable are corn, leeks, onions, peas, potato, Jerusalem artichoke, cauliflower, etc.. All the hard vegetables that don't get too soft when they are warmed up.
Tomatoes, cucumbers, squash, etc.. are to squishy. Not good.
Just fry all the vegetables before adding the egg.
