Cantonese Fried Rice

Cantonese Fried Rice. Basically, the Cantonese, one of the Chinese styles fried rice. The Cantonese, at Chinese stalls style basically. The one sometimes we long for and sometimes we pack back as well. Various varieties, various styles, each to its own ingredients, can be like the previous Chinese Fried Rice, but this one I reckon is the classic. Porky-pork being one of the ingredients, you can opt for chicken bacon if you prefer a halal Cantonese Fried Rice. The rest of the ingredients? Of course, cooked rice is the core and we need garlic (Nasi Goreng Tom Yam Ayam, Nasi Goreng Ikan Bilis, Malaysian Fried Rice & Belacan Fried Rice), chillies are needed as well for us Malaysians? I definitely need chilli-chilli spiciness. Either incorporated in fried rice or at the side in soy sauce and lime juice (Tom Yum Prawn Prawn Fried Rice, Lamb Fried Rice, Kampung Fried Rice & Anchovies Long Beans Fried Rice). What else should I say? Pretty much nothing much except go ahead, pleasure into this bacon, water chestnut, chillies and garlic Cantonese Fried Rice. 

Ingredients

3 cups cooked rice

3 to 4 pieces chicken roast/ham/bacon - diced 

5 water chestnuts or 1/4 turnip - sliced into thin long stripes

3 eggs 

2-3 spring onion - shredded

6 garlic - chopped

1-2 red chilies - remove seeds and slice into thin long stripes

Pepper and salt for taste

Oil as needed

1 tsp chicken stock (optional)

Method
Heat oil and when heated, break eggs in, scramble and dish out. 

In the same oil, fry chicken till somewhat crispy.

Add garlic and continue to stir for about 1-2 mins.

Add rice and seasoning.

Quickly stir to combine all the ingredients.

Lastly add back the eggs, then the spring onion and chilies.

A couple of stirs prior to dishing out.