The staple of any backpacker’s diet in south-east Asia is fried rice. On the days when you’re feeling flashy, you ask for it with chicken.
I won’t lie, after coming home, I couldn’t look at rice for a long time. Thankfully, I eventually got over this.
With the help of Lynas Food Outlet and their provision of some ingredients (including an industrial size bag of rice), I managed to pull together the strength to recreate a dish I ate in many a seaside restaurant.
This recipe provides six servings.
Ingredients
750 grams of rice
Two chicken breasts
250 grams of mixed frozen vegetables
3 scallion/spring onion stalks
3 garlic cloves, minced
2 large eggs
2 tbsp soy sauce
2 tbsp oyster sauce
Olive oil
Salt
Method
1.Cook and chill the rice beforehand.
2. Heat the wok with oil and after lightly beating eggs together, scramble them. Make sure to not fully cook them at this stage and set them aside.
3. Cut the chicken into strips. Add the chicken and garlic along with the soy and oyster sauce.
4. When the chicken is partially cooked, add the frozen vegetables and a few pinches of salt.
5. When the chicken is cooked through, add the rice and mix well with the sauce.
6.Add the scrambled egg and scallions and continue stirring.
7. Finally, enjoy your Cambodian Fried Rice!
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