Ingredients
- 2 small bowls of leftover rice
- 1/2 pound boneless chicken chests ( , or 2 chicken thighs)
- 1 small fresh cucumber chopped
- 1 tablespoon cooking oil
- Half of a middle size carrot chopped
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- 1 teaspoon light soy sauce
- 1 teaspoon chopped spring onion for garnish
- 1 teaspoon salt
- 1 teaspoon corn starch
- 1 teaspoon cooking wine
Instructions
- Cut the chicken meat into cubes around 2cm and marinade with the sauce for at least 10 minutes.
- Heat up cooking oil in pan. Put chicken cubs in to stir fry until the surface becomes slightly white.
- Add cucumber and carrot in and continue to stir fry for 2 minutes or until soft.
- Put leftover rice in. Add sale, light soy sauce and black pepper powder in and mix evenly.
- Garnish some chopped spring onion and serve hot!
Tips
Hello Elaine , hope you are doing well , and thanks for all the wonderful recipes . I would like to ask for a few tips on making the perfect fried rice . I have made different fried rice many a time , but have failed to reproduce the best I have had in a famous Chinese restaurant ( it is 5 star btw ) in our place . Unlike the texture of the rice in my recipe which tend to get a bit more on the fried side , the rice is very light and fluffy and does not seemed to be cooked under high heat ( which more or less is the norm while cooking fried rice ) . Any tips on how to get the texture , also what is the best kind of rice to use for cooking fried rice , I think that plays the most crucial role and I have never been able to get hold of the proper rice type .