Description
A flavorful twist on classic Hainanese chicken rice, stir-fried with eggs, aromatic seasonings, and tender chicken, creating a savory and satisfying dish perfect for a quick meal.
Ingredients
Units
Scale
- 2 cups cooked Hainanese chicken rice (preferably day-old)
- 1 cup cooked chicken, shredded or diced
- 2 eggs, beaten
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 cup chopped bok choy or green onions
- 1/2 teaspoon dark soy sauce (for color, optional)
Instructions
-
Prepare the Ingredients
- Ensure the cooked Hainanese rice is chilled and loosened for best frying results.
- Dice or shred the cooked chicken.
-
Scramble the Eggs
- Heat 1 tablespoon of oil in a wok or skillet over medium heat.
- Pour in the beaten eggs and scramble until just set.
- Remove and set aside.
-
Sauté the Aromatics
- In the same pan, add the remaining oil and sauté garlic until fragrant.
-
Stir-Fry the Rice
- Increase heat to high and add the cooked rice.
- Stir-fry for 2-3 minutes, ensuring the grains are evenly coated with oil.
-
Add Chicken & Seasoning
- Toss in the cooked chicken, soy sauce, oyster sauce, white pepper, and dark soy sauce (if using).
- Stir well to coat everything in the seasoning.
-
Mix in the Eggs & Veggies
- Return the scrambled eggs to the pan along with bok choy or green onions.
- Stir-fry for another 2 minutes until everything is well combined.
-
Serve & Enjoy
- Plate the fried rice hot, garnished with extra green onions or sesame seeds, if desired.
Notes
- Best Rice for Fried Rice: Day-old rice works best as it is drier and fries up nicely.
- Protein Variations: Substitute chicken with shrimp, tofu, or beef for variety.
- Extra Flavor Boost: Add a dash of fish sauce or a drizzle of chili oil for extra depth.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian, Chinese, Singaporean
