Add 1 tbsp of the oil in a large wok. Add the onion and cook, stirring regularly on a medium heat for 5 minutes until the onion starts to turn soft and translucent.
2 tbsp vegetable oil, 1 onion
Add in the remaining vegetable oil, chopped red bell pepper, garlic, and peas. Cook for a further 2 minutes, stirring regularly.
1 red bell pepper, 2 cloves garlic, 115 g (⅔ cup) frozen peas
Now add chicken and sesame oil. Stir together, then add in the rice and turn up the heat to high.
250 g (2 cups) cooked shredded/sliced chicken, ½ tbsp sesame oil, 800 g (4 cups) boiled and cooled long-grain rice
Use a spatula to toss everything together and to ensure the rice doesn't stick to the bottom of the pan. Keep moving the rice around so that it's all getting reheated.
Once the rice is hot (this will take about 5 minutes), push the rice over to the side of the pan and crack the two eggs in the space. Add a little splash of the soy sauce to the eggs.
2 eggs, 2 tbsp dark soy sauce
Making sure the part of the wok with the eggs in is over the heat, fry the eggs, giving a mix with the spatula until the egg starts to cook and looks scrambled, but is still a little runny.
Now mix the egg into the rice.
Pour in the remaining soy sauce, sprinkle on the salt and mix it all together.
¼ tsp salt
Add the lemon juice, stir and taste. Add a little more lemon juice if required.
juice of ½ a lemon
Divide between 4 bowls. Top with spring onions (scallions).
½ bunch of spring onions/scallions
Notes
1. Can I make it ahead?
Yes! I think reheated fried rice actually tastes better! Cook the rice, then spread it out in a large dish (so it will cool quickly) cover and refrigerate for up to a day. Don't leave cooked rice out at room temperature. Bacteria can grow on cooked rice very quickly, so it's important to:
Refrigerate it as quickly as possible
Don't store for more than 24 hours in the fridge, and
Thoroughly reheat it.
Reheat in a wok, over a medium-high heat, moving it around the pan with a spatula, until piping hot throughout. You may need to add an extra splash of oil, as the rice will have absorbed the oil whilst in the fridge.I would also add an extra squeeze of lemon juice and some fresh chopped spring onions (scallions) on top before serving.
2. Can I freeze it?
Yes, you can freeze this chicken fried rice. Cook the rice, then spread it out in a large dish (so it will cool quickly) cover and freeze.As per the instructions above - Don't leave cooked rice out at room temperature. Bacteria can grow on cooked rice very quickly, so it's important to:
Freeze it as quickly as possible
Defrost in the refrigerator overnight (and don't store for more than 24 hours)
Thoroughly reheat it.
Reheat in a wok, over a medium-high heat, moving it around the pan with a spatula, until piping hot throughout. You will need to add an extra splash of oil, as the rice will have absorbed the oil upon storing.Add an extra squeeze of lemon juice and some fresh chopped spring onions (scallions) on top before serving.