The beauty of fried rice is that it takes very little for it to be delicious and so very comforting – even if it’s just eggs, chicken thigh fillets and some sauces. Here’s how to cook up the all-time favourite with enough for your family, or seconds for yourself if you prefer.
- 2 cups (400 g) jasmine rice
- 4 eggs, beaten lightly
- ⅓ cup (80 ml) light soy sauce
- 8 (800 g) chicken thigh fillets
- ½ cup (190 g) char siu sauce
Place the rice and 3 cups of water in a microwave-safe container with a lid. Microwave on the highest heating option for 18 mins. Remove and fluff with a fork.
Meanwhile, heat a wok over medium-high heat. Add 1 tsp of vegetable oil and pour in half the egg. Swirl to coat the wok and when just set, transfer to a chopping board. Repeat with more oil and the remaining egg. Cut the omelettes into strips.
Heat another tsp of oil in the wok; stir-fry half the rice. Add 2 tbsps of the soy sauce and stir to mix thoroughly. Transfer to a bowl and repeat. Stir in the omelette. Cover to keep warm.
Preheat oven grill to 200 C.
Pound chicken lightly until about 1-cm thick. Combine char siu sauce with remaining 2 tbsps of soy sauce in a small bowl; add a tsp of cracked black pepper.
Place the chicken on a wire rack over grill pan. Spread the sauce mixture generously over the chicken. Grill for about 5 mins, or until blistered and lightly charred, spreading with a little more sauce as you go.
Flip the fillets and repeat on the second side, spreading with sauce mixture. Serve chicken with rice.