Egg Fried Rice with Chicken
Yesterday's rice fried hard with chicken, egg and peas in ten minutes.
22 min
2 servings
Difficulty 2/5
Lunch · Dinner
Prep 10 min · Cook 12 min
Fried rice only works with cold rice — a day in the fridge dries the grains enough that they fry instead of steaming. Chicken and egg are cooked separately and folded back in at the end so neither overcooks.
Per serving
581
kcal / serving
Ingredients
Written for 2 servings. Change the servings to rescale every amount.
White Rice, cooked
400 grams
Chicken Breast, skinless
250 grams
Chicken Egg, whole
2 medium (102 grams)
Green Peas
100 grams
Green Onion / Spring Onion
2 stalks (30 grams)
Garlic
2 cloves (6 grams)
Soy Sauce
2 tablespoons (32 grams)
Sesame Oil
2 teaspoons (9 grams)
White Pepper
to taste
Salt
to taste
Steps
Use rice cooked the day before and kept in the fridge. Warm rice steams in the pan and turns to porridge.
2 min
Dice the chicken into 1.5 cm cubes and fry it in one teaspoon of the sesame oil over high heat until golden. Lift it out.
4 min
Beat the eggs, pour them into the same pan and scramble them quickly. Break them up and lift them out with the chicken.
2 min
Add the rest of the oil and the garlic for 20 seconds, then the rice. Press it flat, leave it, then toss — 3 minutes, until the grains separate and start to pop.
4 min
Return the chicken and egg, add the peas and the soy sauce and toss for two minutes. Season with white pepper and finish with the green onion.
2 min
Serving suggestion
A spoon of chilli oil or sriracha at the table turns it into a different dish.
Storage
Cool it quickly and eat within a day. Rice that stands warm is the classic food-poisoning risk.
Notes
Frozen peas go in straight from the freezer; they thaw in the pan in under a minute.
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