Chicken and corn fried rice
Fried rice is a quick and affordable way to feed a family, and a great way to use up leftover rice. Day-old rice works best as it has dried and firmed enough to stop it from losing its shape in the wok
Photo: Adam Liaw
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2 ears corn
2 tbsp vegetable oil
2 chicken thigh fillets, cut into 2cm pieces
2 cloves garlic, minced
1/2 cup sliced spring onions
5 cups leftover cooked jasmine rice, cold
1 tsp sesame oil
1 tsp salt
1 tbsp soy sauce (check gluten-free if required)
1/4 tsp white pepper
Carefully run a knife down the sides of the corn to remove the kernels from the cob. Beat the eggs with the sesame oil and 1/4 tsp of salt.
Heat the vegetable oil in a wok or large frypan over high heat and fry the chicken until lightly browned. Add the corn, garlic, half the spring onions and the remaining 3/4 tsp salt and toss until fragrant.
Add the rice and soy sauce and toss well, pressing the rice against the side of the wok to break up any clumps.
When the rice softens and begins to toast, move all the rice to one side of the wok and add the egg mixture to the open side. Stir the eggs until they are nearly set, then combine with the rice. Add the remaining spring onions and white pepper and toss through the rice.