Cantonese fried rice with chicken on the Delicious Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/kantonskij-zharenyj-ris-s-kuricej/Notes on ingredients:

      Rice. Regular long-grain rice works perfectly. Although in my experience, this dish has also been made with basmati and even with leftover sushi rice.

      Ideally, the rice should be yesterday's, i.e., well-cooled and firmer, so it doesn't turn into mush when stirred vigorously in the wok. In extreme cases, you can boil the rice a couple of hours before the main cooking and let it cool.

      Chicken. In this recipe, I used chicken breast fillets. But if you want guaranteed juiciness, go for thigh fillets.

      Variations: This dish can also be made with other types of protein – for example, with pork or beef tenderloin. Turkey breast fillet also works great.

      Vegetables. This recipe features carrots and peas. But the vegetable mix can be varied. Zucchini, green beans, eggplant, bell peppers, mushrooms – champignons, oyster mushrooms, shiitake – are all suitable.

      Aromatic components. This recipe uses only garlic, but if you wish, you can add a bit of finely chopped fresh ginger. And if you want to add some heat, feel free to throw in some hot pepper. Both the pepper and ginger should be added to the wok along with the white parts of the onion.

      Soy sauce. This refers to regular soy sauce, not dark.

      Eggs. The size of the eggs is not strictly important in this case. If you wish, you can use only the egg whites that might be left over from making some custard, Easter cakes, crème brûlée, or homemade pasta.

      Let's move on to cooking.

      Boil the rice until ready. It's better to do this a day before cooking.

      Dice the onion and carrot into medium cubes. Cut the chicken into small pieces. Mince the garlic.

      In a wok over high heat, heat 3 tablespoons of vegetable oil. In several batches, fry the chicken until golden brown, about a minute per batch. Transfer to a plate.

      Add the onion and carrot to the wok, frying and stirring until the vegetables start to soften.

      Chop the white parts of the onion finely and add them to the wok. Fry for 30 seconds.

      Crack the eggs into the wok.

      Fry, constantly stirring with a spatula, to make scrambled eggs.

      Return the chicken and vegetables to the wok.

      Add the rice, garlic, and peas.

      Pour in the soy sauce and cook, stirring, until the rice is heated through. At the end, add the chopped green parts of the onion.

      Serve.

      Enjoy your meal!



       This recipe for Cantonese fried rice with chicken has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

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