Chicken Fried Rice
- 1 cup diced skinless chicken fillets, white or brown meat, both will work
- ¼ teaspoon minced garlic
- 1 tablespoon rice wine
- 3 tablespoons cooking oil
- 2 eggs, lightly beaten
- 2 tablespoons chopped shallots
- 2 tablespoons chopped carrot
- 2 tablespoons finely sliced scallions
- 1 Chinese sausage, chopped
- 3 cups cold rice, mashed to separate the grains
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- ½ teaspoon sesame seed oil
- Place the chicken in a bowl. Add a teaspoonful of salt, half a teaspoonful of pepper, the garlic and rice wine. Mix well. Set aside.
- Heat a wok or frying pan. Pour in a tablespoonful of oil. When hot, pour in the beaten eggs and cook just until set. Scoop out, transfer to a chopping board and cut into pieces. You can cut the eggs into strips, into chunks or into teeny weeny bits.
- Pour the remaining oil into the cooking pan and heat. Stir fry the chicken. Depending on how small or large the pieces are, this step can take anywhere from four to six minutes.
- Add the shallots, carrot and scallions, and stir fry for 30 seconds.
- Throw in the chopped Chinese sausage and stir fry for another 30 seconds.
- Add the rice to the pan. Sprinkle generously with salt, and a little bit of pepper. Stir fry until the rice is heated through.
- Drizzle in the oyster and hoisin sauces. Throw in the cooked eggs. Toss and stir until the sauces are evenly distributed.
- Taste the rice. Stir in more salt, if needed.
- Turn off the heat. Drizzle in the sesame seed oil and toss a few more times.
- Serve the chicken fried rice at once.
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