Chicken fried rice

Preparation

Wash rice at least twice and cook it al dente (firm & not mushy). Drain to a colander and cool it completely.

Do not add hot rice to the wok while making chicken fried rice, it makes the rice mushy.

Add chicken, a pinch of salt, pepper and 2 tablespoons of egg white to a bowl. You can also simply replace the egg with corn starch. Mix together and set aside.

In a small mixing bowl, stir together soya sauce, sugar and vinegar. (If you want you may add any other hot sauce you prefer.)

How to make chicken fried rice

Heat 1½ tablespoon oil in a wok or pan and add the chicken.

Stir fry for 3 to 4 minutes until the chicken is almost cooked through. Move the chicken aside in the pan. Then whisk the remaining egg and pour it to the pan.

Scramble & cook the egg completely until it is firm but still soft. Do not overcook. Remove the chicken & egg to a plate.

Wipe off the wok with a kitchen tissue. Pour another half tbsp oil to the same pan. Add garlic and fry for 30 seconds.

Add spring onion whites/ scallions, chilies (optional) bell peppers and toss on a highest heat just for 2 mins. The bell peppers must be crunchy and not soft.

Transfer the rice, sprinkle black pepper and pour the prepared sauce. Mix and fry on the highest flame for a minute.

Stir in the chicken and egg. Continue to fry until the rice turns hot. This takes just a minute or two. Taste test and add more salt or sauce you prefer. Don't over fry, this can make the rice hard.

Serve chicken fried rice hot.