Chinese chicken fried rice
You need to cook about 1⅓ cups white long-grain rice the day before making this recipe. Spread it evenly onto a tray and refrigerate overnight. Note
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Ingredients
- 2 tablespoons peanut oil
- 2 eggs, beaten lightly
- 500 grams chicken thigh fillets, sliced thinly
- 2 (240g) medium carrots, chopped finely
- 1 cup (120g) frozen peas
- 3 cloves garlic, crushed
- 6 green onions, sliced thinly
- 4 cups cooked white long-grain rice (see notes)
- 1 tablespoon light soy sauce
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