Chicken egg fried rice
Better than takeaway, ready in 20 minutes
The best fried rice starts with cold, day-old rice, so the grains stay separate and toast in the wok instead of turning mushy. A great way to use up leftover rice and odds and ends of vegetables.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 2
Ingredients
Method
0/5 doneStep 1: Heat 1 tbsp vegetable oil in a wok over a high heat and stir-fry 9 oz chicken breast until golden and cooked through. Lift out onto a plate.
4 minStep 2: Add the rest of the 1 tbsp vegetable oil, then 2 garlic cloves, the white parts of 4 spring onions, 1 carrot and 3 ½ oz frozen peas. Stir-fry for 2 minutes.
2 minStep 3: Add 16 oz cooked long-grain rice, breaking up any clumps, and stir-fry until piping hot and starting to toast.
3 minStep 4: Push the rice to one side, pour 2 eggs into the gap and scramble until just set, then toss through the rice.
Step 5: Return the chicken, add 2 tbsp light soy sauce, 1 tsp toasted sesame oil and ¼ tsp white pepper, toss well and finish with the spring onion greens.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 42 g
- Carbs
- 70 g
- Fat
- 21 g
- Fibre
- 6 g
Nutrition values are estimates.
Badal Patel
Good to know
- How long does chicken egg fried rice take?
- About 20 minutes in total: 10 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of chicken breast?
- Boneless chicken thighs, same weight (a few minutes longer).
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Beef and broccoli stir-fry
A quick coat of cornflour and soy keeps thin slices of beef silky, and a hot wok gives the broccoli char without overcooking it. Faster than ordering in.
Plain cooked rice
Two reliable ways to cook plain rice. Method 1 lets the rice soak up all its water, for soft, fluffy rice to serve with curry and dal. Method 2 boils it in plenty of water and drains it, giving separate grains for fried rice, pilau and salads. Soaking first helps the grains cook evenly.
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
