Chicken Fried Rice
A quick and satisfying fried rice with tender chicken, scrambled egg, peas and spring onions tossed in soy sauce. The perfect way to use leftover rice — better than takeaway and ready in 15 minutes.
Prep
10m
Cook
15m
Diff.
Eas
Serves
2
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Ingredients
Chicken, breast, boneless, skinless, raw
sliced
Rice, white, long-grain, regular, raw, enriched
cooked and cooled
Egg, quail, whole, fresh, raw
2 eggs
Peas, green, frozen, cooked, boiled, drained, without salt
frozen
Garlic, raw
2 cloves, minced
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
2 tablespoons
Oil, sesame
1 tablespoon
Oil, olive, extra virgin
for cooking
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Instructions
If cooking rice fresh, cook and cool it completely (day-old rice works best).
Season the chicken strips with a pinch of salt and pepper.
Heat oil in a wok or large frying pan over high heat. Stir fry the chicken for 4–5 minutes until cooked through. Remove and set aside.
Add a little more oil to the wok. Add the garlic and spring onions and stir fry for 30 seconds.
Push everything to the side. Crack the eggs into the centre and scramble quickly.
Add the cold cooked rice and break up any clumps. Stir fry for 2–3 minutes over high heat.
Return the chicken and add the frozen peas. Pour over the soy sauce and sesame oil.
Toss everything together over high heat for 1 minute until well combined and heated through.
Serve immediately with extra soy sauce if desired.
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