Name: Chicken Fried Rice
Total time: 25 min
Yield: 4
Cuisine: Chinese
Ingredients: 500 g Chicken breast; 800 g Cooked rice; 4 un Eggs; 120 g Bacon; 80 g Onion; 10 g Garlic; 80 g Carrot; 80 g Frozen peas; 80 g Frozen corn; 40 g Spring onion; 45 ml Soy sauce; 15 ml Oyster sauce; 30 ml Dry sherry; 5 ml Sesame oil; 1 g White pepper; 30 ml Vegetable oil

Method

Toss the chicken breast with a spoon of soy sauce. Mix the remaining soy sauce with oyster sauce, dry sherry, sesame oil and white pepper.
Heat vegetable oil in a wide pan over high heat. Scramble the eggs until just set, then set aside.
Fry the bacon until the fat renders. Add onion and garlic, then the carrot, frozen peas and frozen corn.
Stir-fry the chicken until it turns white. Add the cooked rice and the sauce. Toss until hot and the grains separate.
Return the eggs, scatter spring onion and serve.

Shopping tip

Day-old leftover rice is the whole point. Molho de soja and molho de ostra are in the Continente world-food aisle. Dry sherry stands in for Shaoxing wine.