Serves 1
Directions
- 1Crack two eggs into a bowl and beat them with a fork.
- 2Bring a small pot of water to a boil with salt and aromatics.
- 3Add the whole chicken breast to the boiling water, lower heat, cover with lid and poach gently for 12–15 minutes.
- 4Remove the chicken breast from the pot and plunge into ice cold water for 5 minutes.
- 5Slice the spring onions.
- 6Peel the garlic cloves.
- 7Mince the garlic cloves.
- 8Heat 1/2 tbsp oil in a large non-stick pan over medium heat.
- 9Pour in the beaten eggs and scramble until just cooked. Remove and set aside.
- 10Dice the cooked chicken breast into small bite-sized pieces.
- 11Add 1/2 tsp oil to the pan.
- 12Add your sliced chicken to the pan, add 1 tsp soy sauce and cook until golden. Remove and set aside.
- 13Add another 1/2 tbsp oil to the pan.
- 14Sauté minced garlic and spring onions for 1-2 minutes.
- 15Add in your cold cooked rice and stir-fry for another 1-2 minutes.
- 16Drizzle in light soy, dark soy, and white pepper.
- 17Add frozen peas to the rice mixture.
- 18Add scrambled eggs and cooked chicken back into the pan.
- 19Toss everything well to combine.
- 20Serve hot and top with extra spring onions.
Ingredients
- 250 g cold cooked rice
- 1 tbsp olive oil
- 2 eggs
- 2 spring onions
- 2 garlic clove
- 50 g frozen peas
- 1.5 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp MSG
- white pepper
- 1 medium chicken breast
- 1 tsp salt
- 1 tbsp light soy sauce for chicken
- 0.5 tsp oil for chicken
Equipment
bowlforkpottongschopping boardknifepanspatula
Tips
- Make sure your rice is cold and not clumpy. Break it up with a fork or your hands so it fries evenly.
- Serve hot and top with extra spring onions.
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