Chicken Fried Rice

ingredients

2 tablespoons vegetable oil
3 cups steamed or boiled long-grain rice
2/3 cup cooked green peas or other green veggie (asparagus shown in the photo)
7 ounces thinly sliced cooked chicken breast
1 onion, thinly sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
1 seeded and chopped hot red chili or 2 teaspoons red chili sauce
2 eggs, beaten
pinch of salt
juice of 1 lime

directions

Heat a wok or heavy frying pan over high heat. Add the oil and swirl it around to coat the pan. When oil is very hot, add thinly sliced onion, minced garlic, red chili, and stir-fry for 2 minutes. Then add rice and stir-fry for 1 minute, breaking up clumps. Stir in soy sauce, Worcestershire, and toss in cooked chicken breast and green peas. Stir-fry until hot, about 1 minute. Make a well in the ingredients and pour in the eggs. Stir in quickly, then cook for 2 - 3 minutes. Transfer to a dish, sprinkle with salt and lime juice and serve.

notes

Cook the rice in advance and cool before using. Freshly steamed hot rice doesn't stir-fry well. It's also important that the oil is very hot before adding the ingredients to ensure the rice turns out crisp and light rather than soggy and clumpy.

Source: Emily Connelly