Chili Fried Rice with BBQ Chicken

This is a great after work fast meal as I just buy a whole barbecued chicken on my way home from work and use quick cooking rice. So you end up with a tasty meal with fresh vegetables cooked up in no time at all. I have listed the vegetables I used in this dish, as this is what I had left in the fridge that needed using up, so you can change vegetables and quantities. I usually make this with broccolini but I had some broccoli florets to use up so I used them instead.

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Ingredients

1 Barbecued chicken, shredded
2 Tablespoons peanut oil (divided use)
4 Eggs, beaten lightly
1 Onion, sliced thinly
3 Cloves garlic, crushed
2 Fresh red chilies, sliced thinly, add as few or as many seeds as you like.
7 Broccoli florets, chopped
120g Shiitake mushrooms, sliced thinly
1 Carrot, chopped finely (80g)
90g Snow peas, trimmed
3 Green onions, sliced thinly
3 Cups cooked long white grain rice
2 Tablespoons light soy sauce
3 Tablespoons hoisin sauce (I use blue dragon brand.)
11/2 Tablespoons ketjap manis (Sweet soy sauce)

Method

1. Heat 2 Teaspoon of peanut oil in a wok, add half the egg mixture, swirl to make a thin omelette. Remove omelette from wok, roll up then cut into thin strips. Repeat process using another 2 teaspoons of oil and remaining egg.

2. Heat the remaining oil in wok, stir fry onion, garlic and chili, until onion softens, add broccoli, mushrooms and carrot, stir fry 1 miunte.

3, Add sauces, snow peas, green onion, chicken and rice, stir-fry until vegetables are just tender and the dish is hot, add omelette, toss gently.

Serve immediately

Serves 4

All photos taken by me unless otherwise stated.