Recipe: Ginger stir-fried chicken
Whether you've got some cooked chicken left over from a Sunday roast or you've picked up a cooked chook from the supermarket, this dish is really satisfying and quick to whip up. Both white and brown rice work well, but the latter has a wonderful nutty flavour and a chewy texture.
2 cups long-grain rice
2 tsp sesame oil
80ml vegetable oil
60ml light soy sauce
2 Tbsp white sugar
3 cloves garlic
8cm ginger, peeled and julienned
2 stalks celery, finely sliced
1 cup shredded cooked chicken
3 heaped Tbsp sesame seeds
1/2 bunch spring onions, finely sliced on an angle
1 small packet bean sprouts (about 250g)
1 handful coriander leaves
1 green chilli, snipped
Boil rice, drain and spread on a tray to cool for 25 minutes, or cook the rice the day before and leave in the fridge overnight. You will need three to four cups of cold, cooked rice.
Crack eggs into a bowl with one teaspoon sesame oil and lightly beat with a fork.
In a heated wok (or wok-style pan), add a splash of vegetable oil and the eggs to make a quick omelet, flip and remove from pan, roll up, chop roughly and set aside.
In a bowl, combine the soy sauce, sugar and remaining sesame oil.
Place wok over a high heat, add a tablespoon and a half of vegetable oil, then fry the garlic and ginger for three minutes. Add the celery and cook for one minute.
Add the cooked chicken, sesame seeds and cook for another minute.
Scatter the rice into the wok, separating with fingers, then add soy mix and stir quickly to combine.
Add the sliced omelet, spring onion and sprouts, stir through and check seasoning, adding more soy if necessary. Serve piping hot, sprinkled with coriander leaves and snipped chilli. Serves four.
- Sydney Morning Herald