Chicken Fried Rice- Yak & Yeti Style
Super tasty chicken fried rice Yak & Yeti Style with egg, peas, carrots and soy sauce. Just like the iconic snack in Disney's Animal Kingdom.
Equipment
- Wok or Large Frying Pan
Ingredients
- 1 cup Shredded Cooked Chicken 150g/About 1 cooked chicken breast
- 2 cups Cooked Rice - white or brown, basmati or long grain 400g
- 3 Eggs
- 1 cup Frozen Peas, no need to defrost 150g
- 1 cup Diced Carrot 150g
- 1 medium White onion, diced
- 1 bunch Spring Onions/Scallions Finely sliced and separated into white and green parts
- 1 tbsp sesame or vegetable oil
- 2 tbsp Dark Soy Sauce
- 2 tbsp Light Soy Sauce See notes regarding soy sauce substitutes
- Pinch Ground White Pepper
Instructions
- Heat the oil in a large wok or frying pan over medium-high heat. Add the onion and white parts of the spring onion and cook until starting to soften, about 2-3 minutes.
- Add the diced carrots and peas and cook, stirring frequently, for 2-3 minutes.
- Season with a pinch of ground white pepper (you can add salt if you wish, but I tend to avoid it as the soy sauce is very salty) then add in the cooked chicken and rice.
- Cook, stirring regularly, for 3-4 minutes to heat through the rice. Make sure you break up any clumps of rice and that the ingredients are equally distributed.
- Crack the eggs into a bowl or jug and lightly whisk. Push the contents of the wok to one side and pour the eggs into the empty space.
- Quickly mix the eggs together with your spoon or spatula as they cook to create a scramble, then mix together with the rice, chicken and vegetables.
- Mix the two types of soy sauce together in a small cup or bowl, then pour over the rice mix and stir together so everything is coated in sauce and turns a light caramel colour.
- Season to taste with more white pepper and salt if desired.
- Serve garnished with the green parts of the spring onions and enjoy!
Notes
Soy Sauce Subs -The sauce is a really simple 50/50 mix of Light and Dark Soy Sauce. If you only have all-purpose soy sauce to hand (meaning it is not labelled either light or dark) then you can substitute that entirely. Whatever you do, please DO NOT use only LIGHT or DARK soy sauce alone in the full amount of 4 tablespoons. Dark soy sauce will be way too intense and light soy sauce will be way too salty. If you only have one or the other, I recommend to only use half the amount in the recipe (2 tablespoons) to start then add more to taste when serving.