How To Cook Chicken Rice

Guys, I'm going to show you how to make a nice chicken stir-fried rice, my way. Nice and simple, nice and fresh, a lot of flavours going on, it's really, really simple. Nice heavy wok there you want on, get it nice and hot.

I'm going to use some sesame oil, and I'm going to use some vegetable oil; I don't want too much of that sesame to overpower my flavours. So, I just want to add a little bit of the sesame, just to sort of bring it out a bit. So, maybe a little splash of that, then our vegetable oil, it becomes too heavy.

Otherwise, we don't want that, so a little bit of vegetable oil to get it going. I've got some nice little breasts of chicken here that I'm going to get in there, fry that off. Again, we're not looking to brown it off, we just want to cook it through, get it through that sesame oil and the olive oil, get it going.

This is more about getting it nice and hot, getting all of your ingredients ready. Everything's got to be ready, it's all about preparation here today so I've got my chicken and now I've got some nice shallots rustically cut up. They're not fine; they're just sliced up and in my pan there.

So, I'm frying off my chicken and my shallots over a nice moderate heat. I don't want it too hot. I don't want my pan smoking.

I want to control my heat, very important. So, I've got my shallots in there, I've got my chicken in there, and I'm going to add garlic in now. Very important that I don't burn my garlic, so I don't want to have my pan too hot.

Get it in there. So, I've got my chicken in there, I've got my garlic, I've got my onion so we're going to get our spring onion in there. Now spring onion, again, is like an onion, gives it a nice colour as well.

I've got spring onion and some chilli to get in there as well. Looking good, nice bit of colour, might want to turn it up a little bit there, get some heat, had it too low. If the flame is too low, then the oil will absorb too much and it will become too oily.

You want it at a moderate heat; get it going so we can sear our vegetables and sear our meat as well. That's cooking quite nicely now. I've got some Basmati rice I've cooked for about eight minutes and I've refreshed it.

I've got a three-quarters cooked rice; I don't want it overcooked, I don't want to add it to my stir-fry and it's going to look like a porridge. I want it nice and crispy, I want it a nice little bite to it. In with my peas, some coriander, it's very green.

You can add some pepper to this, you can add some red chillies, but at the end of the day, it's what I've got at the moment is what I'm going to use. It's all about flavour; it's all about cooking it properly. You can have just peas, you can just have onions.

It's all about cooking it properly. So moderate heat, getting it going now, I've got a nice free-range egg here, get that in there and scramble it up through. Really, really nice.

This is not a full-on Asian dish. It's an Asian influence. It's got Asian ideas to it - it's got the sesame, we've got the garlic, we've got the rice, we've got the soy sauce.

It's all about personal taste. If you like the chilli, get the chilli in there, get more in there. If you like it garlicky, get more in there.

We don't want to overcook our egg, very important, and last but not least is our rice. Let's get that in there. Nice bit of Basmati rice, really good.

We've got all the ingredients flavouring our rice now, we've got the sesame, we've got the oil, we've got the garlic in there, we've got a bit of coriander, and our chicken as well. Nothing's been overcooked. Everything's been cooked just right.

I've still got my moisture in there. Now, my final touch to this is to add some soy sauce which I have here, just a bit of soy sauce. Now, I'm going to add something to this as well.

I'm going to add some nasi goreng, it's an Indonesian dish, quite spicy, quite hot. Just a spoonful of