Healthified Cantonese style Chicken Fried Rice (雞肉炒飯)
Author: 
Serves: 6-8
 
Adapted fromWoksofLife
Ingredients
  • 2 chicken breast, cut into small chunks
  • 3 tsp homemade yakitori sauce/gluten free kikkoman soy sauce
  • 2 tsp cornstarch
  • Fried Rice:
  • ½ can of Corn Kernels
  • 2-3 small carrots, peeled and diced
  • 2-3 scallions, finely chopped
  • 4 slices of ginger, silvered (0.5" cube)
  • 3-4 cloves garlic
  • 3 eggs
  • 6 cups of cooked rice (2 uncooked, refrigerated overnight)
  • 6 tbsp homemade yakitori sauce/gluten free kikkoman soy sauce **(see note)
  • ¾ tbsp Salt
  • Black Pepper
  • 1 tsp Sesame Oil
Instructions
  1. Cook your rice according to the package in a pan or a rice cooker. Leave the rice overnight in the fridge OR for 4-6 hours at least.
  2. Prepare your ingredients. Marinate the chicken in the yakitori sauce and cornstarch.
  3. Add 1 tbsp of water into a bowl with the carrots. Microwave on high for 1 minute and 30 seconds. Alternatively you could boil water and quickly blanch the carrots for a couple of minutes till just cooked through.
  4. Heat your nonstick skillet over medium-high heat. Makes sure it is very hot. Add in the chicken and make sure all sides are no longer pink before scooping out. Don't overcook your chicken, make sure it is just barely cooked.
  5. Warm up another skillet alongside the one with the that you stir fried your chicken in.
  6. When sizzling hot, in both skillets - do the same thing - add in 1 tsp of sesame oil. Throw in the garlic, scallions and ginger. Fry till aromatic and brown (1-2 minutes). ***
  7. Add in your rice. If the rice is still cold and in clumps use a fork to gently loosen the rice.
  8. Stir and cook till rice is aromatic and warmed through.
  9. Make a well in your rice and add in the 3 eggs. As soon as the egg whites starts setting mix in the egg. Make sure the rice is coated in the egg mixture.
  10. Put in your carrots, corn and chicken. Mix throughly till incorporated.
  11. Season to taste with salt and yakitori/soy sauce.
  12. Serve with more spring onions!
Notes
**Each brand and type of soy sauce differs in taste and saltiness. Japanese Kikoman Soy Sauce is more on the sweet side in comparison to Chinese light soy sauce which is traditionally used. Adjust according to taste and preference.

***Since there was 2 of us we were able to do one each. But repeat the process twice. It is better to fry it in small batches to keep the flavours in control. We didn't have a huge frying pan that could hold all the rice and we didn't have a wok either. To make a better stir-fry it is safer to use smaller frying pans and divide into small portions to make sure you can mix it well enough without spilling the food!
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/02/08/healthified-cantonese-style-chicken-fried-ric/