Ingredients
- 3 cups cooked cold rice
- 1 chicken breast or 250 to 300 g chicken
- 1 small broccoli
- 1 red pepper
- 3 spring onions
- 1 small onion or shallot
- 2 garlic cloves
- A piece of fresh ginger
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 to 2 tbsp teriyaki sauce
- 1 tsp sesame oil
- 1 to 2 tsp sesame seeds
- Neutral oil
- Black or white pepper
- Salt as needed
Method
- Cook the rice in advance and let it cool completely. Cold rice from the fridge works best because it stays separate when stir-fried.
- Cut the chicken into smaller pieces and mix soy sauce, oyster sauce, a little teriyaki sauce, sesame oil, and pepper in a small bowl.
- Briefly blanch the broccoli in salted water, then cool and drain it so it stays fresh and bright green.
- In a hot wok or pan, sear the chicken in a little oil until colored and cooked through, then set it aside.
- Add a little more oil, then quickly saute the onion, garlic, and ginger until fragrant.
- Add the pepper, the blanched broccoli, and the white part of the spring onion. Stir-fry briefly over high heat so the vegetables stay fresh.
- Add the cold rice and break it up with a spatula into separate grains. Fry while stirring until heated through and lightly colored.
- Return the chicken, add the remaining teriyaki sauce to taste, and toss everything quickly so the rice is evenly coated but not soggy.
- Finish with the green part of the spring onion, some sesame seeds, and final seasoning. Serve with a little more sesame and fresh spring onion on top.
✨ Pink tip
The key is cold rice and high heat. If the pan is not hot enough,
or if there are too many ingredients in it at once, the rice will
steam instead of fry and lose that proper wok character.
