THECOCONUTWHISPERER

Chicken Fried Rice (Seongkyoung Longest)

2 Tbsp light soy sauce

1 Tbsp oyster sauce

1 Tbsp butter

2 eggs, beaten, seasoned with salt

2 Tbsp light soy sauce

1 Tbsp oyster sauce

1 Tbsp butter

2 eggs, beaten, seasoned with salt

2 Tbsp cooking oil

2 cloves garlic, chopped (approximately 1 1/2 tsp)

1 1/2 tsp chopped ginger

1/2 cup small diced onion (approximately 1/2 of medium size onion)

1 boneless skinless chicken thighs (approximately 4 to 5 oz)

1/4 cup carrot, small diced

2 cups cold jasmine rice, or brown jasmine rice, recommended a day old

1/4 cup frozen peas, optional

4 green onions, chopped

sesame seeds for garnish

salt and pepper

Prepare vegetables.

Mix soy sauce and oyster sauce in a small mixing bowl.

Heat a wok over high heat; add butter and let it melt. Pour beaten eggs and scramble. While they are still soft, remove from wok and set aside.

Into same wok, add oil and swirl to coat. Add garlic, ginger and onion, stir fry for 30 second or until onion’s transparent.

Add chicken and season with small pinch of salt and pepper. Cook about 1 minute or chicken is 3/4 way cooked, then stir in carrot and cook for a minute.

Add rice and pour sauce mixture. Keep stir and tossing until every grains of rice are evenly coated with sauce, about 2 to 3 minutes.

Stir in frozen peas, green onions and scrambled egg. Stir and cook everything about 30 seconds to 1 minute and remove from heat.

Transfer to a serving plate and garnish with sesame seeds. Enjoy!

Wnen you do stir fry recipe at home, there is 2 key point.

#1 is prep EVERYTHING before you heat the wok. Chop up ALL the ingredients you are using. Measure and mix up ahead sauces you are using.

Stir fry’s success is up to the fire/high heat, so if you had to reduce heat while cooking, the flavor/end result is already going down…

This helps the key point #2, which is heat your wok over HIGHEST HEAT you can go with your stove.

Heat your wok until SMOKE. Do not afraid off the smoke, that’s the temp you want for stir fry.

When you are cooking high heat, the ingredients have to be “ready” to add in the wok and right next to you where you can grab right a way while you are cooking.

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