- 300-400g chicken thigh, deboned and diced fine
- 1½ cups jasmine rice
- 2 cups water
- ¼ cup allergy free soy sauce replacer
- 1 tsp sesame oil or other aromatic oil (see note)
- 2 tbsps olive oil
- 1 garlic clove, finely chopped
- ½ cup peas or snow peas, trimmed and sliced
- 1 corn cob’s kernels
- 1 carrot, peeled, finely chopped
- ¼ cup water, extra
- White pepper, to taste
- Salt, to taste
- 2-4 shallots, thinly sliced
How to cook rice for fried rice
- Place the rice in a sieve and rinse under cold running water until the water runs clear.
- Place the rice and water in a medium saucepan over a high heat.
- Bring to the boil, stirring often.
- Reduce the heat to low.
- Cover with a tight-fitting lid or foil and cook for 12 minutes or until the water is absorbed and the rice is tender.
- Remove the rice from the heat and set aside, covered, for 5 minutes.
- Using a fork to separate the grains, spread the rice over a baking tray and set aside to cool completely.
- Cover with plastic wrap and place in the fridge overnight.
- Combine the soy sauce replacer and tsp of oil in a small bowl.
- Set the sauce aside.
- Heat the 2 tbsps olive oil in a wok over a high heat.
- Stir-fry the garlic until aromatic.
- Add the chicken and stir fry until the chicken begins to whiten.
- Add peas, corn and carrot, tossing to combine.
- Add the extra water to the wok.
- Cook, stirring occasionally, until the vegetables are tender as desired and the liquid has evaporated.
- Add the pre-cooked rice and cook, stirring with a wooden spoon to break up any lumps, until the rice is heated through.
- Add the sauce and toss to combine.
- Season the fried rice with white pepper and salt.
- Stir through the sliced shallots.
- If you can’t use most aromatic oils readily available you can use flavoured olive oils or make your own by adding your own flavoursome ingredients (chilli, garlic, spices etc.) to a bottle of olive oil and let it sit overnight. You may or may not want to strain the oil afterwards for long-term storage, depending on the strength of flavour you want.