Chicken Fried Rice

• servings: 4 servings
• total time: 20 minutes

Ingredients

2 tbsp oil (, peanut, vegetable or canola)

2 eggs (, lightly whisked)

150g (5oz) chicken breast (, finely sliced into small pieces)

2 garlic cloves (, minced)

1/2 onion (, finely chopped)

120g (4oz) bacon (, excess fat trimmed, chopped, Note 1)

1 small carrot* (, peeled and diced 0.75cm / 1/3")

1/2 cup frozen corn* (or can or fresh)

1/2 cup frozen peas*

2 cups (packed) cooked white rice (, day old, Note 2)

3/4 cup green onions (, finely sliced)

2 ½ tbsp Chinese cooking wine or Mirin (Note 3)

1 tbsp oyster sauce (Note 4)

3 tbsp light soy sauce (Note 5)

1/2 tsp sesame oil (, optional)

1/4 tsp white pepper (, optional)

Directions

Sauce & chicken: Mix Sauce in a bowl. Pour 2 tsp over chicken, toss to coat, then set aside for 10 minutes.

Egg: Heat 1 tbsp oil in a wok or skillet over medium heat. Add egg and scramble until just cooked (still a touch wet) then remove.

Fried Rice: Turn heat up to high, add remaining 1/2 tbsp oil and bacon into same skillet. Cook for 1 minute or so until fat starts to melt, then add onion and garlic.

Cook until bacon is light golden - about 1 1/2 minutes.

Add vegetables (still frozen is fine). Cook for 1 minute.

Add chicken and cook until it changes from pink to white - about 1 1/2 minutes.

Add rice and Sauce ingredients. Cook for 1 1/2 minutes, stirring consantly.

Add egg and green onion, toss through to disperse then remove from heat.

Serve immediately!

Nutrition

• Calories: 441 kcal
• Total Fat: 23 g
• Saturated Fat: 6 g
• Cholesterol: 126 mg
• Sodium: 1167 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 21 g