Sort ingredients
pinokuo
QR Code
Listen
Pdf
Heat oil - Heat about 1 ½ tbsp oil in a wok or 2 tbsp oil in a skillet over high heat until smoking.
Add onion, garlic and chicken. Cook until chicken is light golden - about 1 ½ minutes.
Add vegetables (still frozen is fine). Cook for 2 minutes so they defrost and water evaporates.
Add rice and Sauce ingredients. Cook for 1 ½ minutes until liquid evaporates.
If you can’t consume alcohol, adjust recipe as follows: Reduce oyster and soy sauce to 2 tsp each, and add 1 tbsp water to the Sauce. Proceed with recipe. When you add the rice, add ½ tsp chicken or vegetable stock powder (or bouillon cube crumbled). Stir through, then add remaining Sauce ingredients exc the Cooking wine. Proceed with recipe, add tiny sprinkle of salt at end if you want it saltier.
Scramble egg - Shove rice to the side of the wok / skillet. Add ½ tbsp oil into the cleared space, shift wok so the heat is centred over the cleared space. Pour in egg then scramble - cook it through properly, don't "soft scramble".
Serve - Add green onion then stir the egg into the rice. Remove from heat and serve immediately!