Method 
TOTAL TIME: 25 mins
PREPARATION TIME: 15 mins
SERVES: 4
1. Cook rice in rice cooker or according to packet directions with approximately 1 ½ cups water (375ml) until tender. Transfer to a
baking paper lined tray, cover with plastic wrap and refrigerate until cold.
2. Heat 1 tbsp oil in a large wok over medium-high heat. Add the eggs and stir with a wooden spoon for about 30 seconds or until just
cooked. Remove from the wok and set aside on a plate.
3. Return the wok to the heat and add another tbsp of oil, season the chicken with salt and pepper and cook for 4-5 mins, or until golden
and cooked through. Remove cooked chicken to a plate.
4. Heat the remaining oil in the wok over medium-high heat. Add the onion and carrot to the hot wok and stir-fry for 2-3 mins to soften. Add the cold rice and stir-fry for 2 mins or until heated through. Season with salt and pepper. Stir in the eggs, chicken, corn and buk choy.
5. Add the soy sauce and sesame oil and continue to stir-fry for 1 minute. Transfer the rice to a large serving platter, sprinkle with
the coriander.
Serving suggestion: Serve with steamed vegetables.
This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.
