Chinese Chicken Fried Rice

Ingredients:

• 2 cups uncooked long grain rice, rinsed, drained
• 2 large free range eggs, beaten to blend
• 300 grams chicken thigh fillets skin off, cut into bite size pieces
• 1 carrot, peeled and finely diced
• 1 cup broccoli florets
• 2 spring onions, thinly sliced
• 2 tbsp soy sauce
• 3 cups water
• 4 tbsp olive oil
• 1 teaspoon sesame oil
• Salt and ground Black Pepper to taste

Method:

• Combine the water, rice and a pinch of salt in a pan and cook covered over low heat for 15 minutes or until the rice is cooked. Transfer this cooked rice to a baking sheet and cool to room temperature.
• Heat 1 tablespoon of oil in a large wok over medium-high heat. Add the eggs to the hot wok and stir for a minute or until just cooked . Remove them from the wok and set aside on a plate.
• Return the wok to the heat and add 1 tablespoon of oil, add chicken with salt and pepper and cook for 8 to 10 minutes or until golden brown and chicken is cooked through. Remove cooked chicken to a plate.
• Heat the remaining 2 tablespoons of oil in the wok over medium-high heat. Add the carrots and broccoli to the hot wok and stir fry for 2 minutes.
• Add the cooked rice and stir fry for 5 minutes or until heated through. Season with salt and pepper.
• Stir in the eggs, chicken and ¾ of the spring onions. Add the soy sauce and sesame oil and continue to stir fry for 2 minutes. 
• Sprinkle remaining spring onions on the rice and serve hot