I can’t believe that I am actually living in Melbourne now. If you’d asked me early this year about my plan for 2014, never in a million years did I think I’d relocate from Orange to Melbourne! Life is unpredictable, that’s for sure!
My beloved and I have spent the last couple of days setting up my new place to a functional state. Despite we did some culling before vacating our Orange residence, space is still an issue over here in my current home. Finding a home to park our belongings proves to be a great challenge!
The current state of my kitchen is pretty bare at the moment. I have just bought a few essential ingredients to start with so we can still enjoy home cooking in the meantime and build our pantry supplies as the time passes. As there are quite a number of eateries selling charcoal chicken near my house, we have been feasting on roast chicken on my non-cooking days ha! Naturally, making fried rice is my favourite way of using up leftover roast chicken.
While fried rice is a mishmash leftover ingredients (rice is included, of course!), this chicken and coriander fried rice is a recipe learned from my house mate’s mum back in my uni days. After all these years, it is still my favourite go-to fried rice recipe! As I cook a lot of curries at home, this fried rice goes really well with them especially if you make vegetable or legume curries (see here, here, here, and here) . This is a great way to add some meat in the meal (if you are craving meat). 😉
- Cooking oil
- 2 eggs, beaten & seasoned with a pinch of salt & pepper
- ½ onion, diced
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 cup shredded store-bought roast chicken breast (about ¼ chicken, breast part)
- 1½ cups frozen mixed vegetables
- 3 cups cooked rice
- Light soy sauce to taste (I used Kikkoman brand)
- Indonesian sweet soy sauce (kecap manis) to taste
- ¼ cup chopped coriander plus extra for garnishing
- 1 red chilli, finely chopped optional
- A handful of unsalted cashews optional
- Heat a tablespoon of cooking oil in a large stir fry pan. When the oil is hot, add the egg mixture to make an omelette. Break the omelette with a spatula into smaller pieces and set aside on a plate.
- Add a teaspoon of cooking oil and when the oil is hot, add the diced onion and saute over medium flame until it turns golden brown.
- Add ginger and garlic paste. Saute for a few seconds until aromatic and stir in shredded chicken and frozen vegetables until they are cooked through.
- After that, stir in the omelette and rice and cook for a few minutes until the rice are well heated through.
- Season with light soy sauce and kecap manis (mainly for colour) to taste.
- Turn the flame to high and cook the fried rice until for another one to two minutes - you will notice there's some very light charring bit on the rice and chicken which will add more flavour to the dish.
- Turn off the flame and stir in the chopped coriander.
- To serve, garnish with more coriander, chopped chilli and cashews. Serve immediately.
Now on to my exciting announcement: I am officially part of the Bloggerati family, which is one of the talent agencies for digital influencers in Australia. Juggling between a full time job as well as consistent posting, recipe testing, shooting in natural light and managing brand collaborations, I feel like there’s something lacking in my blogging experience.
That is connecting with you!
Yes my dear friends, I’ll admit that I was not the greatest when it comes to attending to your comments in a timely and regular manner. A shout-out to Min of The Adventure of MJ and Hungryman and Charmaine of Wangirls for staying in touch with me via Instagram and Facebook. In effort to dedicate more time in knowing more about you and staying in touch with you, this is where Bloggerati comes in, to assist me with managing and liaising brand collaborations so I can focus on the fun stuff. 😉
I’ve realised that this announcement affects me more than it affect you. But it is one of those couch-jumping moments that prompt me to make a loud declaration to the world. *wink* That’s all for now. Emily out xx
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This looks marvelous! I’ve never tried putting ginger/ginger paste or cashews in fried rice before, but it sounds delicious. I’m also impressed that you put together such a nice meal and post in the midst of unpacking – that’s no small feat!
Thanks! I am grateful to learn this recipe. It comes in handy when you feel like an elaborate meal with minimal effort. 🙂
Thalia @ butter and brioche says
Can’t remember the last time that I had fried rice! Thanks for reminding me how delicious it is.. definitely need to recreate the recipe for dinner this week.
When you are ‘stucked’ with a bare kitchen and a limited ingredients, fried rice will somehow pop back into mind ha!;) I hope you will like the recipe. x Emily
Congrats and welcome to Bloggerati, Emily! Very excited to work with you.
Thanks Valissa, I am looking forward to working with you too! (And a coffee meet up in Prahran :))