Easy recipe Chicken Fried Rice with Egg and Buk Choy

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one cup Long Grain White Rice, rinsed, drained one third cup Canola Oil two large Eggs, lightly beaten one/two medium Brown Onion, thinly sliced one large Carrot, peeled and finely diced one/twoxfour hundred g can Corn Kernels, drained one/two bunch Buk Choy two tbsp Soy Sauce one tsp Yeos Sesame Oil one quarter bunch Coriander Leaves, to serve about four Chicken Thigh Fillets, skin removed, cut into bite size pieces Salt & Pepper Cook rice in rice cooker or according to packet directions with approximately one one/two cups water (Recipes by ingridients water) (three hundred and seventy-fiveml) until tender. Transfer to a baking paper lined tray, cover with plastic wrap and refrigerate until cold. Chicken Fried Rice with Egg and Buk Choy. Heat one tbsp oil in a large wok over medium-high heat. Chicken Fried Rice with Egg and Buk Choy. Add the eggs and stir with a wooden spoon for about about thirty seconds, or until just cooked. Remove from the wok and set aside on a plate. Return the wok to the heat and add another tbsp of oil, season the chicken with salt and pepper and cook for about four-five mins, or until golden and cooked through. Chicken Fried Rice with Egg and Buk Choy. Remove cooked chicken to a plate. Heat the remaining oil in the wok over medium-high heat. Chicken Fried Rice with Egg and Buk Choy. Add the onion and carrot to the hot wok and stir-fry for two-three mins to soften. Chicken Fried Rice with Egg and Buk Choy. Add the cold rice and stir-fry for two mins or until heated through. Season with salt and pepper. Stir in the eggs, chicken, corn and buk choy. Chicken Fried Rice with Egg and Buk Choy. Add the soy sauce (Recipes by ingridients sauce) and sesame oil and continue to stir-fry for one minute. Transfer the rice to a large serving platter, sprinkle with the. coriander (Recipes by ingridients coriander) . Chicken Fried Rice with Egg and Buk Choy.