Mega Chicken Fried Rice

Ingredients

• 250 gdry long-grain white or basmati rice, cooked and chilled
• 500 gboneless skinless chicken thighs, diced
• 5large eggs, five large
• 100 glean ham, sliced, diced
• 100 gfrozen green peas
• 1¼green onions
• 2¼ tbsplow-sodium soy sauce
• 2 tbspcanola or avocado oil
• 1½ tbspbutter
• 2cloves garlic

Method

1. Cook the rice ahead: simmer it in 500 ml (2 cups) of water, covered, over low heat for 15 minutes, spread it on a tray and chill overnight. Cold rice fries without going mushy.

   15 min timer

2. Heat half the oil in a wok or large skillet over high heat. Stir-fry the chicken for about 6 minutes until browned and 74°C (165°F) inside. Tip out.

   6 min timer

3. Add the butter, pour in the beaten eggs and scramble for 2 minutes until just set. Tip out.

   2 min timer

4. Add the rest of the oil, the garlic, ham and peas and stir-fry 1 minute, then add the cold rice and press it against the pan for 4 minutes, tossing every minute, until hot and crisp.

   5 min timer

5. Return the chicken and eggs, add the soy sauce and toss well.

6. Pile onto a large plate and finish with sliced green onion.

Storing and reheating

Keeps 3 days.