Name: Chicken fried rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4–5
Cuisine: AU-Asian
Ingredients: 2 tbsp vegetable oil, divided; 2 eggs, lightly beaten; 150 g chicken thigh or breast, small cubes; 2 garlic cloves, minced; ½ onion, diced; 120 g bacon, chopped; 1 carrot, small dice; ½ cup corn kernels; ½ cup frozen peas; 2 cups packed day-old cooked rice (cold); ¾ cup sliced green onion; Sauce: 2½ tbsp Shaoxing wine or mirin, 1 tbsp oyster sauce, 3 tbsp light soy sauce, ½ tsp sesame oil, ¼ tsp white pepper

Method

Mix sauce. Toss chicken with 2 tsp of the sauce; stand 10 minutes.
Heat 1 tbsp oil in a wok or large pan on high. Scramble eggs, remove.
Add remaining oil. Cook bacon until it starts to colour, then onion and garlic 30 seconds, then carrot, corn and peas 1–2 minutes.
Add chicken, cook until just done. Add rice and remaining sauce. Toss, breaking up clumps, until hot and coated.
Return egg, add green onion, toss. Serve immediately.

Tip: Day-old cold rice is essential — fresh rice goes mushy. High heat and a roomy pan. Shaoxing plus oyster sauce is the flavour, not just soy.