Chinese•quick
Chicken Fried Rice
Easy Chicken Fried Rice with carrots and fresh cucumber.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 small bowls of leftover rice
- 1/2 pound boneless chicken chests ( , or 2 chicken thighs)
- 1 small fresh cucumber chopped
- 1 tablespoon cooking oil
- Half of a middle size carrot chopped
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- 1 teaspoon light soy sauce
- 1 teaspoon chopped spring onion for garnish
- 1 teaspoon salt
- 1 teaspoon corn starch
- 1 teaspoon cooking wine
Instructions
- 1
Cut the chicken meat into cubes around 2cm and marinade with the sauce for at least 10 minutes.
- 2
Heat up cooking oil in pan. Put chicken cubs in to stir fry until the surface becomes slightly white.
- 3
Add cucumber and carrot in and continue to stir fry for 2 minutes or until soft.
- 4
Put leftover rice in. Add sale, light soy sauce and black pepper powder in and mix evenly.
- 5
Garnish some chopped spring onion and serve hot!