Chicken Fried Rice

Ingredients

• 150g (5.5 oz) chicken breast, diced small
• 70g (1/3 cup) white rice, dry - cooked and chilled overnight
• 2 eggs (100g), beaten
• 60g (1/2 cup) carrot, finely diced
• 15g (1 tbsp) soy sauce
• 1 tsp (5ml) sesame oil
• 2 garlic cloves (6g), minced
• 2 spring onions, sliced; 1/4 tsp white pepper

Method

1. Use rice cooked the day before and chilled uncovered. Fresh rice carries too much surface moisture and steams into clumps.
2. Break the cold rice up with wet fingers before it goes anywhere near the pan.
3. Heat the wok over the highest heat until it just begins to smoke - properly hot, not warm.
4. Sear the chicken 4 min until browned and 74C / 165F, then push it up the side of the wok.
5. Pour the beaten egg into the bare centre, leave it 20 seconds to set, then break it into ribbons.
6. Add the carrot and rice. Press the rice flat against the metal and leave it 30 seconds at a time between tosses - that contact is what toasts it.
7. Pour the soy round the rim of the wok so it sizzles on the way down, add the white pepper and toss everything together.
8. Finish off the heat with the sesame oil and the spring onions.