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Recipe for :

Chicken Fried Rice

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Martin also does his own recipe Newsletter so if you would like to subscribe to it then click here

"Here is a Thai-style way to cook chicken and fried rice".


2 cups long grain rice
1/4 cup oil
1 medium onion, chopped
2 cloves garlic, crushed
1 small red pepper, chopped
1 cup chopped cooked chicken
2 eggs lightly beaten
1/4 cup fish sauce
1 tablespoon chopped fresh coriander
3 green shallots, chopped

  • Add rice to large pan of boiling water, boil, uncovered for about 12 minutes or until just tender, drain.
  • Rinse rice under cold water; drain well.
  • Spread rice over tray, cover, refrigerate overnight.
  • Heat oil in wok, add onion, cook, stirring until soft.
  • Stir in garlic and pepper, stir fry until pepper is soft.
  • Add rice and chicken, stir fry until heated through.
  • Stir in eggs quickly, stir fry until cooked; stir in sauce.
  • Serve sprinkled with coriander and shallots.

Serves 4

Martin James