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Last week I enjoyed a lovely Chinese meal out on my birthday in great company. The restaurant was incredible, as was the food. I wanted to eat everything. What I did eat was like nothing else I have had before, but it was the most simple of dishes that really hit my taste buds. A week on and I wanted to make a meal of one of the plates and decided to give Chicken and vegetable egg fried rice a go.
Serves: 2 ½
Prep Time: 25min
Cook Time: 15min
- 2 cups of rice, cooked, drained and still warm
- 1 large chicken breast, diced
- 2 medium carrots, diced
- 1 large onion, diced
- 3 spring onions, diced
- 3 eggs
- 2 tbsp vegetable oil
- 1 tsp dashi powder
- 1 tsp crushed chicken stock cube
- 1 tbsp minced garlic
- 2 tsp unsalted butter
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- salt and pepper to taste
Heat the wok until hot. Add some oil and once smoking add the eggs. Leave them to whiten before turning and scrambling using a spatula. Add the diced chicken and cook until it is 90% cooked through. Add the carrots and onions and keeping mixing in. Now add the warm rice and break down any large lumps. Now is the time to practice the wok flick!
Add a few pinches of salt and pepper, the garlic, dashi and chicken stock. Once mixed add the unsalted butter and a handful of spring onions. Now add the soy sauce and sesame oil while continuing to combine the ingredients together. Leave to cook for a few more minutes before serving with a sprinkle of spring onions as a garnish topping.
PS the restaurant was called Tattu in Manchester.