Here’s part II of my Ken Hom Complete Chinese Cookbook meal and it’s one of those dishes that everyone thinks of when they think of Chinese food – fried rice, this time of the chicken variety.
I’ve already put a very simple version of Egg Fried Rice on this blog, this one is a little more in-depth and definitely worth giving a go as it’s not really any more difficult.
- 400ml of cooked white rice
- 100g peas (fresh or frozen)
- 3 tbsp groundnut or vegetable oil
- 3 tbsp shallots
- 2 tbsp finely chopped garlic
- 1 tbsp finely chopped ginger
- 3 tbsp finely chopped spring onions (white part only)
- 225g boneless, skinless chicken thighs, coarsely chopped
- Salt and black pepper
- 4 eggs, beaten
- 2 tsp sesame oil
- 1 tbsp chilli bean sauce or paste
- 2 tsp shrimp paste or sauce
- 3 tbsp finely chopped green spring onion tops
Method of Preparation:
- Allow the cooked rice to cool by spreading it on a baking sheet. When it is cool, refrigerate, when it is cold, proceed with the rest of the recipe.
- Cook the fresh peas in a pan of boiling water for about 5 minutes, and then drain into a colander. If they are frozen, simply thaw them.
- Heat a wok or large frying pan over a high heat until it is hot. Add 1 ½ tbsp of the oil, and when it is very hot and slightly smoking, add the shallots, garlic, ginger & white spring onions and stir fry for 1 minute.
- Then add the chicken, 2 tsp of salt and ½ tsp of black pepper and continue to stir fry for 3 minutes. Remove from the heat and put the contents of the pan into a bowl. Wipe the pan clean.
- Combine the eggs, sesame oil and a pinch of salt in a small bowl and set aside.
- Reheat the wok or pan over a high heat until it is hot. Add the remaining 1 ½ tbsp of oil, and when it is very hot and slightly smoking, turn the heat to moderate and add the eggs.
- Stir fry the eggs for 2 minutes, and then add the cooked rice and stir fry it for 3 minutes, mixing well.
- Add the peas, cooked chicken, chilli bean sauce and shrimp paste and continue to stir fry for 5 minutes over a high heat.
- Add the green spring onion tops and stir fry for a further 2 minutes, then turn the mixture on to a plate and serve at once.
This was great, once again I was just cooking for Wife and I so I just reduced all the measurements by half and it worked perfectly.
I used basmati rice as that’s what I had in and to achieve the 200ml I required I just had to cook up half a cup of it. The peas I used were frozen so I just sat them in a cup of warm water to defrost.
I made a slight mistake initially. The recipe says to make the wok hot and I think I went a bit too far because as soon as I put the oil in it really stared smoking so I started again. Just get the wok heating, put your oil in and watch it to see when it starts to smoke before adding your first bunch of ingredients.
At this stage keep them moving or the garlic is likely to burn, same goes for when you add the chicken as you are cooking in a very hot pan at this stage.
After you’ve put those cooked ingredients to one side you need to reheat the wok in the same manner. I assume you’ll be using the larger ring on your hob for this and when you are required to turn it down to a moderate heat, I’d turn it down nearly all the way. The eggs will cook very quickly but keep them moving in the pan for the full two minutes and although the rice is already cooked it is important to keep it in the pan for the full 3 minutes too.
I didn’t have any chilli bean paste in so I substituted for Thai red curry paste which worked a treat.
The instructions for this recipe are brilliant, the ratio of rice to other ingredients is just perfect in my opinion and it’s a pleasure to cook and serve. I served it with a Chicken & Spinach Soup from the same book and it was a lovely mid-week meal.