I Cooked Fried Rice from Malaysia, Peru, and Vietnam

By Andy Cooks · 25 min

Ingredients

Instructions

1. Beat the eggs, slice the spring onions (keeping whites and greens separate), cut the chicken into strips, dice the garlic, finely slice the ginger and slice the capsicum. Have the seasonings ready.
2. Heat 2 tablespoons of oil in a wok over high heat.
3. Add the chicken strips and stir-fry for about 2 minutes.
4. Add the capsicum and stir-fry for 3–4 minutes until softened.
5. Stir in the garlic, ginger and cumin and stir-fry for 2–3 minutes until fragrant.
6. Transfer the chicken and capsicum to a plate.
7. Add the remaining tablespoon of oil to the wok and heat it. Pour in the beaten eggs and stir-fry until almost set.
8. Add the rice and spring onion whites. Break up the rice gently and stir-fry for 3–4 minutes until hot and slightly toasted.
9. Drizzle the soy sauce around the edge of the wok and toss everything together.
10. Return the chicken and capsicum to the wok with the spring onion greens. Stir well until evenly mixed and serve hot.

Summarized from Andy Cooks's video. Watch it for the details.

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