Main
Chicken and Egg Fried Rice
30 minServes 4Nutri-Score C€
C
30 min
30 minChicken and Egg Fried Rice
recipe by
TastefulThoughts🥗
@tastefulthoughtss
1 recipe
1 import
0 cooked
what you need
Ingredients
cooked rice (day-old, cold, grains separated)Grains600 g
chicken breast (cut into small bite-sized pieces)Meat300 g
eggs (beaten)Dairy3 pieces
vegetable oilPantry30 ml
garlic (cloves, minced)Produce3 pieces
spring onion (sliced, whites and greens separated)Produce3 pieces
frozen peasProduce100 g
soy saucePantry45 ml- oyster saucePantry15 ml
- sesame oilPantry10 ml
saltSpices3 g
black pepper (ground)Spices2 g
per serving
Nutrition
396kcal
- Carbs
- 50 g
- Proteins
- 24 g
- Fat
- 11 g
what you’ll use
Tools
Wok
Mixing bowl
Spatula
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
Fry the aromatics
- Add the garlic and the white parts of the spring onion to the wok.
- Stir-fry until fragrant, without browning.
- Step 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.
- Step 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.
- Step 7
Serve
- Taste and adjust the seasoning.
- Serve hot straight from the wok.