佐料：生抽1汤匙,陈醋1汤匙，砂糖1汤匙，辣椒酱1汤匙，盐，油
主料：隔夜米饭1碗（300克），熟鸡肉1小碗，洋葱粒1小碗，葱粒2汤匙
做法：
- 鸡肉，可以用任何熟鸡肉块切丁。如果用生鸡肉丁，需要事先炒熟。
- 将生抽、陈醋、砂糖、辣椒酱混合，搅拌均匀。
- 炒锅放少许油，高火，放入洋葱粒翻炒至洋葱边缘焦黄。
- 放入鸡丁，佐料汁，翻炒均匀，盛出备用。
- 锅中再倒入少许油，调中火放入米饭翻炒，直到米饭米粒粒粒分明。转高火，倒入炒好的鸡丁、盐、葱粒，再翻炒2分钟左右。
INGREDIENTS
- 300g cooked white rice or any long grain rice (day old refrigerated)
- 1 cup roasted chicken breast, cut into small pieces
- 1 cup onion, copped
- 2 tbsp spring onion, sliced
- 1 tbsp light soy sauce
- 1 tbsp mature vinegar
- 1 tbsp sugar
- 1 tbsp hot chili sauce
- salt
- Vegetable oil
COOK’S TIPS
- Combine light soy sauce, mature vinegar, chili sauce and sugar, stir and mix well.
- Heat 2 tbsp oil in a wok, stir-fry the onion over medium heat until the onion is soft and lightly browned.
- Add chicken and sauce mixture, stir well until the chicken well coated with the sauce. Transfer to a plate and set aside.
- Heat 1 tbsp oil in the wok. Add rice, stir fry for 2 minutes until each grain is separated. Add chicken and the onion, spring onion, and a little salt. Stir-fry for another 2 minute.
