Chicken Fried Rice.

Preposterous, do I hear you say? A recipe for Chicken Fried Rice? Surely everyone over the age of three would know instinctively how to prepare this? Well, no, actually. Even the simplest of dishes can be a little more complicated than they appear to be at first sight, and everyone needs a couple of pointers now and again. It may seem like Cooking 101, but we all have to start somewhere.


1 large chicken breast fillet.

1 small onion, peeled.

1 50mm piece celery.

1 small carrot, diced.

1 ½ cups water.

Salt to taste.

2 eggs.

2 tblsp water.

Salt to taste.

¼ cup cooking oil.*

1 ½ cups cooked rice.

¼ cup cooked peas.

½ red capsicum, finely chopped.

1 spring onion, finely chopped.

2 tblsp dark soy sauce.


Place the chicken meat, onion, celery, carrot and salt in a small pot. Bring to the boil, cover and simmer for 30 minutes, or until the meat is cooked. Remove the meat, place in a bowl and allow to cool. Reserve the liquid; this is a nice chicken stock which can be used for other things. Discard the onion, celery and carrot. In a small bowl, beat the eggs, water and salt together and set aside.

Heat half the oil in a wok or a sauté pan over a hot flame. Pour the egg mixture into the pan, swirl and turn to create a thin omelette. Scrape out in thin strips into a bowl and reserve.

Add the rest of the oil, swirl, add the rice and stir fry. Dice the meat and add to the pan along with the peas, capsicum and spring onion. Mix together well and stir fry until hot. Stir the soy sauce through the mixture until everything is thoroughly coated. Stir the shreds of omelette through until evenly distributed then serve immediately.

Serves: 2.

*. Any cooking oil will do, but rice bran oil is really good, as it has a much higher smoking point than, say, olive oil, which means that it can be heat to a higher temperature.

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