This is a fragrant, tasty fried rice recipe from Yum Yum Magazine Issue No. 72. I have tried this recipe several times and find it good but have not shared it here.
The fried rice is aromatic, taste spicy with a slight sourish flavour. Overall an appetising fried rice suitable for all. Chicken is the main ingredient apart from rice and the seasoning. You can substitute other ingredients or add Chinese Sausages [Lap Cheong].Recipe adapted from Yum Yum Magazine Issue No. 72 [my selected cookbook for August Cookbook Countdown Event#8]
3-4 bowls cooked rice
150 gm chicken breast - diced [marinate with 1/4 tsp salt, dash of pepper and sesame oil]
1 Chinese Lap Cheong - sliced [optional]
1 tomato - diced
3 tbsp oil or lard
1 stalk spring onions - chopped
3 tbsp tomato sauce
2 tsp curry powder
1 tsp salt
- Heat oil in wok, saute marinated chicken and lap cheong until cooked. Dish up.
- Add eggs to fry until almost set, add in rice, tomato and seasoning. Stir and toss to mix well, then add in chicken and lap cheong.
- Stir fry over high heat until rice is fluffy and well mixed.
- Lastly add in some spring onions. Dish up to serve.