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Chicken and Prawn Egg Fried Rice

Richard Bewley
5 from 6 votes
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 3 -4

Ingredients
  

  • 2 x eggs beaten with 1 x tsp of sesame oil
  • 1 large chicken breast thinly sliced
  • 2 x garlic cloves grated
  • 2 x tbsp dark soy sauce
  • 1 x tbsp saké
  • 1 x good squidge of light honey
  • I x dollop of chilli sauce
  • 2 x tbsp groundnut oil
  • 125 g of frozen cooked prawns defrosted
  • 4 x spring onions finely chopped
  • 1 x red chilli thinly sliced at an angle
  • 1 x red bell pepper finely cubed
  • 1 x cup frozen peas defrosted
  • 1 x large carrot julienned
  • 2 x large cups of chilled cooked rice I have used brown basmati, white basmati, jasmine rice, long grain rice - all work just fine

Instructions
 

  • In a small bowl, combine a tbsp of soy sauce, saké, honey, chilli sauce and grated garlic. Mix thoroughly and add the sliced chicken breast. Cover in cling film, and leave to absorb the flavour for as long as you can (within reason ;o) - 1 hour + is a good length of time).
  • Whop out your wok, and get it hot (I use a medium high heat on my induction hob - 6/10). Add 1 x tbsp of groundnut oil.
  • Add the beaten egg, and swirl it around the base of the wok so that it is very thin. Give it a few seconds (it takes very little time at all) and flip it over to cook the reverse size. Remove the thin omelette and set aside for later. Once cooled, chop it up into thin strands or small cubes.
  • Add the chicken breast, chopped chilli and stir-fry for a couple of minutes. Then, add the spring onion, carrot, diced red pepper and red onion, and stir-fry for 2-3 minutes until the ingredients start to brown through. Add the prawns and peas and cook for one minute, make sure all the ingredients are mixed through, and remove from wok, put in a medium sized bowl and set aside.
  • Add the final tbsp of groundnut oil to the wok, and add the rice. Press the rice down and cook so that it is lightly browned on one side (but not cremated!) Turn the rice over and brown the other side.
  • Add the final tbsp of soy sauce, and stir-fry until warmed through and return all other ingredients - including the egg - to the wok. Mix through thoroughly, and keep stir-frying for a final 2-3 minutes until cooked through.
  • Serve up (if you can make it look better than a pile of stuff on a plate, you are doing a lot better than me), dig in, and devour.
  • Relish the fact that you have beaten death again by successfully reheating rice ;o)