Fried Rice Ingredients

The stable dish to serve with sweet and sour pork and many other dishes.


  • 1 tablespoon sesame oil
  • 1 tablespoons peanut or vegetable oil
  • A boneless skinless chicken breast, diced into 1/2-inch pieces
  • Pack of bacon lardons
  • 1 large onion diced
  • 3 spring onions, trimmed and sliced into thin rounds
  • 2 to 3 garlic cloves, finely minced
  • A few strips of red pepper cut in half inch pieces
  • 1 large eggs, lightly beaten
  • Enough cooked rice for your taste
  • 2 tablespoons soy sauce
  • salt and pepper, optional and to taste


  1. To a large non-stick skillet or wok, add the oils, chicken and lardons, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside.
  2. Add the onion and red pepper and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
  3. Add the garlic and cook for 1 minute, stir intermittently.
  4. Push vegetables to one side of the skillet, add the egg to the other side, and cook to scramble, stirring as necessary.
  5. Add the chicken, lardons and rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through. Add the spring onions and serve.

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