• by Cooky Choice

Ingredients:

For rice:

• 2 cups Cooky Choice rice, cooked and cooled
• 1½ cups cooked boneless chicken, shredded or cubed
• 2 eggs (optional, for egg-fried style)
• 1 cup mixed vegetables (carrots, beans, peas, capsicum)
• 1 small onion, finely chopped
• 2–3 cloves garlic, minced
• 2 green chilies or 1 tsp chili flakes (adjust to taste)
• 2–3 tablespoons soy sauce
• 1 tbsp green chili sauce or schezwan sauce (optional)
• Salt & pepper to taste
• 2 tablespoons oil (vegetable or sesame)

Instructions:

1. Cook the Rice First:

• Use day-old Cooky Choice rice or cook fresh rice and cool it completely. Keep the grains fluffy and separate.

2. Cook the Chicken:

• Sauté chicken with salt, pepper, and a pinch of soy sauce until fully cooked. Set aside.

3. Scramble the Eggs (optional):

• In the same pan, scramble eggs lightly. Set aside.

4. Stir-fry the Base:

• Heat oil in a wok or large pan.
• Add garlic and green chilies. Sauté until fragrant.
• Add onion and cook until soft. Add chopped vegetables and stir-fry on high heat until just tender.

5. Combine Everything:

• Add cooked chicken and scrambled eggs. Mix well.
• Add cooled rice. Stir-fry everything on high heat.

6. Season and Finish:

• Add soy sauce, chili sauce (if using), salt, and pepper.
• Stir-fry for another 2–3 minutes until well mixed and heated through.
• Garnish with chopped spring onions if available.

Serving Suggestions:

• Serve hot with chili vinegar, extra soy sauce, or a side of Manchurian or stir-fried veggies.

Tips:

• Use cold rice to avoid clumping.
• Don’t overcrowd the pan; cook in batches if needed for that restaurant-style fried rice texture.
• Add sesame oil at the end for extra flavor.