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Chicken and Egg Fried Rice
Plat

Chicken and Egg Fried Rice

30 minPour 4Nutri-Score C€
par @tastefulthoughtss1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • cooked rice (day-old, cold, grains separated)Céréales600 g
  • chicken breast (cut into small bite-sized pieces)Viandes300 g
  • eggs (beaten)Produits laitiers3 morceaux
  • vegetable oilÉpicerie30 ml
  • garlic (cloves, minced)Fruits et légumes3 morceaux
  • spring onion (sliced, whites and greens separated)Fruits et légumes3 morceaux
  • frozen peasFruits et légumes100 g
  • soy sauceÉpicerie45 ml
  • oyster sauceÉpicerie15 ml
  • sesame oilÉpicerie10 ml
  • saltÉpices3 g
  • black pepper (ground)Épices2 g

par portion

Nutrition

396kcal

Glucides
50 g
Protéines
24 g
Lipides
11 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Wok
  • Saladier
  • Spatule

pas à pas

Préparation

  1. Prepare the ingredients

    • Cut the chicken into small bite-sized pieces and season with salt and black pepper.
    • Mince the garlic and slice the spring onion, keeping the whites and greens separate.
    • Have the cold cooked rice, beaten eggs and peas ready next to the stove.
    Étape 1

  2. Cook the chicken

    • Heat part of the oil in a wok over high heat.
    • Add the chicken and stir-fry until golden and cooked through.
    • Remove the chicken from the wok and set aside.
    Étape 2

  3. Scramble the eggs

    • Add a little more oil to the wok.
    • Pour in the beaten eggs and scramble quickly until just set.
    • Push the eggs to one side of the wok.
    Étape 3

  4. Fry the aromatics

    • Add the garlic and the white parts of the spring onion to the wok.
    • Stir-fry until fragrant, without browning.
    Étape 4

  5. Fry the rice

    • Add the cold cooked rice and break up any clumps with the spatula.
    • Stir-fry over high heat until the rice is hot and slightly toasted.
    Étape 5

  6. Season and finish

    • Return the chicken to the wok and add the peas.
    • Pour in the soy sauce and oyster sauce, then toss everything together.
    • Turn off the heat, drizzle with the sesame oil and fold in the spring onion greens.
    Étape 6

  7. Serve

    • Taste and adjust the seasoning.
    • Serve hot straight from the wok.
    Étape 7
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