I just got a good quality pro-metal non-stick pan from hubby as a reward to my home cooking. So, it’s more convenient for me to pan-fry meat and seafood from now on with little or without oil. Today, I tried to pan-fry chicken without oil. The natural oil released from chicken throughout the frying process was retained for the rice frying process. That’s our chicken fragrant fried rice for lunch.
Leek and Chicken Drumstick Fried Rice
1 stalk of leek, chopped (separate the green portion and the white portion)
1 chicken drumstick, deboned
2 eggs, beaten
2 cloves garlic, peeled and chopped
3 bowls of cool rice
1 tbsp of light soy sauce
Dashes of white pepper powder
light soy sauce to taste
oyster sauce to taste
1 tsp of sesame oil
1.Marinate the chicken drumstick and leave for 15 minutes.
2.Heat up a non-stick pan. Pan-fry the chicken drumstick with skin facing down. Brown the chicken skin side and follow by the other side. Set aside the chicken and leave it cool before cutting it into cubes.
3.Mix the rice with beaten eggs.
4.With the chicken oil in the pan, stir-fry the leek (the white portion). Add chicken and garlic to mix. Pour in the rice and fry till golden yellow.
5.Add light soy sauce to taste. Drizzle sesame oil over the rice before dish out.