Chicken Fried Rice Recipe

Ingredient
 White Rice
 Chicken
 1 Egg
 2-3 red onion, pounded
 2-3 cloves of garlic, pounded
 2-3 tablespoons of ground dried chilli
 Soy sauce
 Salt, sugar, and seasoning
 ½ chicken stock cube
 Vegetable

Instruction
 Clean the chicken and rub it with salt and turmeric powder. Then fry it until
cooked and crispy
 Sauté the red onion and garlic. When they are crispy and fragrant add ground
dried chilli.
 When the sautéed mixture has released oil, add soy sauce and then crack the
egg and stir
 Add seasoning such as salt, sugar, chicken stock cube, and MSG
 When the seasoning appears thick and flavourful, add white rice and stir until
well combined.
 Add vegetable and stir until all the ingredient are cooked perfectly. Remove
from heat
 Take the fried chicken and served with the fried rice
HACCP STEP IN PREPARATION OF CHICKEN FRIED RICE
FIRST STEP – RECEIVING INGREDIENTS
Ingredient Potential hazard Control measures CP or CCP Corrective actions if
standards are not met
Raw chicken Damage from the Check the receiving temperature CCP – measuring / If the chicken are not
presence of flies, (at a temperature of no more controlling temperature kept at proper
temperature that is than 4°C) can control the growth of temperature (at a
not suitable for bacteria temperature of no more
chickens, hygiene than 4°C),
assurance of
chickens
Check the condition of the CP – visual inspection to If the chicken does not
ensure that the condition comply with the
chicken Not slimy. of the chicken is in good operating standard, the
No noticeable odour. condition, when cooked chicken will be returned
Firm and elastic filling. the texture of the to the supplier
Not slimy. chicken becomes
Does not change color as
perfect and there is no
if bruised
food contamination
or greenery.
Does not smell bad (the
smell of rotting meat).
Chicken skin is bright and
visible.
Fresh.
If buying frozen chicken,
make sure it's chicken
is still hard and frozen
during reception.
Rice The presence of Check if there are insects (rice Make sure the rice is in If it is found that rice is
insects (rice bugs) bugs). a well-closed container received in a package
The condition of the package is or package to avoid the that is damaged or has
in good condition, no leaks, tears presence of insects (rice foreign objects in it or in
or water ingress. bugs) a package full of rice
lice. rice will not be
accepted and returned
to the supplier.
Garlic / red The state of onions Make sure Choose onions that Make sure to store If it is found that the
onion that have sprouted, are clean, hard and have a onions in a dry place or condition of the received
onions that are smooth and dry skin. Choose in a closed and dry onion is already
already watery, onions that are not bruised. container away from sprouted, bruised on the
onions that have Choose onions that are dense moisture onion and emits a foul
been exposed to and have a weight appropriate smell, the product will
water during for their size. Avoid onions that not be accepted and
delivery. are soft and have a strong smell. discarded or returned to
Avoid onions that have sprouted the supplier
Egg Eggs that have Check the physical condition of Choosing good eggs If it is found that the
expired, the egg the egg in good condition, not can be stored longer. eggs received have
shell has broken broken, in a clean condition from can avoid the selection damaged egg shells and
feces and dirt when the goods of rotten or damaged give off a bad smell, the
are received. ensure that the eggs. eggs will be rejected
eggs received do not smell. and will be returned to
check the label on the egg the supplier and will not
container package. be accepted
Vegetables (carrot/ Vegetables that Check that the vegetables are Store vegetables in the If the vegetables
mustard/ have been eaten by not wilted and are still fresh. refrigerator at the received do not meet
cauliflower) pests. make sure the vegetables don't vegetable storage the vegetable standards
cleanliness of smell bad. friend. to maintain will not be accepted
vegetables from dirt choose unpeeled vegetables. freshness and avoid
when buying. being attacked by pests.
Bottle of chili sauce Broken bottle. Make sure the physical bottle is Make sure the item Goods will not be
and soy sauce expired products. not broken and the packaging is purchased is in good accepted and returned
other brand products also in good condition. make condition and still new. to the supplier. if there is
sure the bottle cap is still intact. a broken bottle it will be
store in a dry place. separated and thrown
away
 SECOND STEP – STORAGE
Arial Potential Control measure CP or CCP Corrective action if
hazard standards are not
met
Raw Spoilage and - Control temperature - make sure temperature below 50C to prevent - Do not cook and
chicken contamination - Conduct a visual bacteria growth throw away
inspection
- Put in the bottom shelf - Do not left chicken in the room temperature for more
- Put label than 4 hours to prevent bacteria growth
- Practice personal
hygiene - Make sure the chicken not slimy and did not
produce any rotten smell

- Put in the bottom shelf and away from cooked meat

to prevent cross contamination

- Apply first in first out principle to avoid keeping an

expired food

- Wear gloves when handling food

- Make sure the container is sanitized to prevent

contamination
Vegetable Spoilage - Control temperature - Make sure temperature below 50C to prevent - Do not cook and
- Conduct visual inspection bacteria growth throw away
- Control water level
- Practice personal - Make sure there are no parasite or any organism on
hygiene the vegetable.
- Put label
- Make sure vegetable stay dry to prevent bacteria
growth.
 - Make sure container is sanitized to prevent
contamination

- Wash hands and wear gloves when handling food

- Put on a shelf above potential hazard food to

prevent cross contamination

- Apply first in first out principle to avoid keeping an

expired food
Egg Bacteria - Control temperature - Make sure temperature below 7oC to prevent - Do not cook and
- Salmonella - Conduct visual inspection bacteria growth throw away
- put label
- Put in the safe place - Check for any crack on the egg

- Make sure no rotten smell coming from the egg

- Apply first in first out principle to avoid keeping the

egg for more than 2 weeks.

- Put in safe place to prevent egg from break or crack

Rice Bug Infection - Conduct visual inspection - Inspect regularly to find any bugs - If there are any bugs,
- Dry storage take it and throw the
- practice personal and - Keep in room temperature (10oC–21oC) bugs away
workspace hygiene.
- Use sanitized container to prevent contamination

- Wash hand properly before handling food

Onion and Mold - Conduct visual inspection - Inspect regularly to find any mold growing - Do not cook and
Garlic - Dry storage throw away
- Put label - Keep in room temperature (10oC–21oC)
 - Use sanitized container to prevent contamination

- Apply first in first out principle to avoid keeping

expired food
Bottled and - Break or - Dry storage - Keep in room temperature (10oC–21oC).
canned crack - Put label
ingredient - Expired - Put in safe and dry shelf to avoid from break or rust.

- Apply first in first out principle to avoid keeping an

expired food
THIRD STEP – PREPARATION
Ingredient Potential hazard Control measures CP or CCP Corrective actions if
standards are not met
Raw chicken Contamination - Control time. - Do not left raw chicken in the - Do not cook and throw
- Wash raw chicken. temperature danger zone for more away.
- Practice personal than 4 hours to prevent bacteria
and workspace growth.
hygiene.
- Wash raw chicken with clean
water to remove any physical or
biological hazard.

- Wash hand and use glove before

handling the food to avoid
contamination.

- Use sanitized utensils to avoid

contamination.
Egg Contamination - Wash the egg shell - Wash the egg shell with clean - Do not cook and throw
- Visual inspection water to remove any chicken away
droppings.

- Check the egg shell for any crack

to avoid contamination

- Check if there are any rotten

smell to avoid contamination
Vegetables - Biological hazard - Wash the - Wash the vegetables with clean
- Physical hazard vegetables water to remove physical and
- Visual inspection biological hazard
- Practice personal
and workspace - Conduct visual inspection to
hygiene trace and discard any mold or
parasites

- Wash hand and wear glove when

handling the food to avoid
contamination

- Use sanitized utensils to avoid

contamination
FOURTH STEP – COOKING
Ingredient Potential hazard Control measures CP or CCP Corrective actions if
standards are not met
Raw chicken - Chicken should be Cross contamination CP- visual inspection If the chicken is not
defrost - Avoid using to make sure that chicken in good safe, discard or return
- Raw chicken utensils, cookware, condition and keep in freezer or to supplier
breast is often cutting boards and refrigerator.
prepped, grilled, and anything else after
served in the same they’ve been CCP - cooking the poultry meat to
day. exposed to raw at least 165°F.
- The potential chicken.
danger with chicken
is that bacteria may - Avoid placing raw
be present in the chicken near
finished product if it ingredients that aren’t
is not cooked being cooked.
correctly.
- Bacteria are a - Boneless breasts
potential biological should be cooked for
hazard. Raw 35-45 minutes
chicken also depending on the
contaminated by size, while bone-in
Salmonella and breasts should be
Parasites cooked for 40-50
(Roundworm, minutes. Boneless
tapeworm, flukes) thighs should be
roasted 20-30
minutes, while bone-
in thighs should be
roasted for 35-45
minutes.
Vegetable - Vegetables should - Check the condition CP – they should be cooked for at If the supply is not
use the vacuum or items least 10 minutes at 90-100 °C kept at proper
Modified No soil, dust sand, temperature discard or
Atmosphere and wood CCP – wash hands thoroughly return to supplier
Packaging (MAP) No meld growth before touching the vegetables.
expect garlic and
shallot. - Do not use
vegetables in dirty
- Contamination by utensils.
Fungus and
Protozoa (giardia - Use separate
lamplia, helminth) cutting boards and
plates.
Bottled and - Items must be Check the condition - Do not use the items if
packed ingredient properly coded, or items there any leakage.
dated and labelled No leaks - Discard or return to
with the common supplier
name of the food

- Contamination by
bacteria and
Protozoa (giardia
lamplia)
FIFTH STEP – SERVING
Ingredient Potential hazard Control measures CP or CCP Corrective actions if
standards are not met
Fried rice Contamination Fried rice CCP- measure Prepare a new
by virus and should be hold the dish of fried
parasite in temperature temperature of rice
Fried rice above 60◦C fried rice
should be before serving.
above 60◦C CP- visual
inspection to
make sure
fried rice in
good
condition

Roasted Contamination Roasted CCP- measure Prepare new

Chicken by virus or chicken should the dish of roasted
parasite be serve in temperature of chicken
Roasted temperature roasted
chicken should above 60◦C chicken before
be above 60◦C serving
CP- visual
inspection to
make sure
roasted
chicken in
good condition