Chicken Fried Rice

I had a craving for Chicken Fried Rice.

When we lived in Vancouver we use to have lunch on a regular basis at a little Chinese restaurant on West Broadway that had the best Chicken fried rice. What made it different was that the dish did not contain any soy sauce. The rice stays more or less white and the flavour is in my opinion so much better.

This is my adaptation of the Golden Wall’s fried rice using Ken Hom’s velveting techinque to cook the chicken breast.

Chicken Fried Rice

This is my version of my favourite style of fried rice. Does not contain soy sauce.

Before cooking, the chicken is marinated in a little Shao Hsing, cornstarch, and sesame oil. Optional: egg white .

2 to 3 boneless chicken breasts thinly sliced
1 cup peanut oil

Cooked Rice

1 large onion cut in half and then sliced lengthwise.
2 stalks celery sliced
1 garlic clove
1 inch piece ginger
1 bunch green onions
2 to 3 cups fresh bean sprouts
2 eggs beaten and seasoned with salt.
Cook two or three thin omelettes – crepe style.
Slice or coarsely chop
Handful frozen peas
Sesame Oil

Cook chicken first.

Velveting:

Heat 1 cup of peanut oil in large wok. When oil is really hot add half the chicken. Chicken cooks quickly in the hot oil. Stir so chicken doesn’t stick together. Chicken will turn white and be cooked in about 60 to 90 seconds. Remove chicken to a colander to drain and cook second batch. Set chicken aside.

Wipe wok clean, heat over high heat, add a little peanut oil. Add onions and stir until onions start to colour. Add the celery, cook for a minute or so, add the garlic, and ginger. Add the chicken back into the pan along with the rice, toss continuously until rice is hot. Season with a little more sesame oil. Stir in the egg, green onion and bean sprouts. Serve immediately.