Chicken & Egg Fried Rice

Serves 1
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Directions

  1. 1Crack two eggs into a bowl and beat them with a fork.
  2. 2Crack two eggs into a bowl and beat them with a fork.
  3. 3Crack two eggs into a bowl and beat them with a fork.
  4. 4Bring a small pot of water to a boil with salt and aromatics.
  5. 5Bring a small pot of water to a boil with salt and aromatics.
  6. 6Bring a small pot of water to a boil with salt and aromatics.
  7. 7Add the whole chicken breast to the boiling water, lower heat, cover with lid and poach gently for 12–15 minutes.
  8. 8Add the whole chicken breast to the boiling water, lower heat, cover with lid and poach gently for 12–15 minutes.
  9. 9Add the whole chicken breast to the boiling water, lower heat, cover with lid and poach gently for 12–15 minutes.
  10. 10Remove the chicken breast from the pot and plunge into ice cold water for 5 minutes.
  11. 11Remove the chicken breast from the pot and plunge into ice cold water for 5 minutes.
  12. 12Remove the chicken breast from the pot and plunge into ice cold water for 5 minutes.
  13. 13Slice the spring onions.
  14. 14Slice the spring onions.
  15. 15Slice the spring onions.
  16. 16Peel the garlic cloves.
  17. 17Peel the garlic cloves.
  18. 18Peel the garlic cloves.
  19. 19Mince the garlic cloves.
  20. 20Mince the garlic cloves.
  21. 21Mince the garlic cloves.
  22. 22Heat 1/2 tbsp oil in a large non-stick pan over medium heat.
  23. 23Heat 1/2 tbsp oil in a large non-stick pan over medium heat.
  24. 24Heat 1/2 tbsp oil in a large non-stick pan over medium heat.
  25. 25Pour in the beaten eggs and scramble until just cooked. Remove and set aside.
  26. 26Pour in the beaten eggs and scramble until just cooked. Remove and set aside.
  27. 27Pour in the beaten eggs and scramble until just cooked. Remove and set aside.
  28. 28Dice the cooked chicken breast into small bite-sized pieces.
  29. 29Dice the cooked chicken breast into small bite-sized pieces.
  30. 30Dice the cooked chicken breast into small bite-sized pieces.
  31. 31Add 1/2 tsp oil to the pan.
  32. 32Add 1/2 tsp oil to the pan.
  33. 33Add 1/2 tsp oil to the pan.
  34. 34Add your sliced chicken to the pan, add 1 tsp soy sauce and cook until golden. Remove and set aside.
  35. 35Add your sliced chicken to the pan, add 1 tsp soy sauce and cook until golden. Remove and set aside.
  36. 36Add your sliced chicken to the pan, add 1 tsp soy sauce and cook until golden. Remove and set aside.
  37. 37Add another 1/2 tbsp oil to the pan.
  38. 38Add another 1/2 tbsp oil to the pan.
  39. 39Add another 1/2 tbsp oil to the pan.
  40. 40Sauté minced garlic and spring onions for 1-2 minutes.
  41. 41Sauté minced garlic and spring onions for 1-2 minutes.
  42. 42Sauté minced garlic and spring onions for 1-2 minutes.
  43. 43Add in your cold cooked rice and stir-fry for another 1-2 minutes.
  44. 44Add in your cold cooked rice and stir-fry for another 1-2 minutes.
  45. 45Add in your cold cooked rice and stir-fry for another 1-2 minutes.
  46. 46Drizzle in light soy, dark soy, and white pepper.
  47. 47Drizzle in light soy, dark soy, and white pepper.
  48. 48Drizzle in light soy, dark soy, and white pepper.
  49. 49Add frozen peas to the rice mixture.
  50. 50Add frozen peas to the rice mixture.
  51. 51Add frozen peas to the rice mixture.
  52. 52Add scrambled eggs and cooked chicken back into the pan.
  53. 53Add scrambled eggs and cooked chicken back into the pan.
  54. 54Add scrambled eggs and cooked chicken back into the pan.
  55. 55Toss everything well to combine.
  56. 56Toss everything well to combine.
  57. 57Toss everything well to combine.
  58. 58Serve hot and top with extra spring onions.
  59. 59Serve hot and top with extra spring onions.
  60. 60Serve hot and top with extra spring onions.

Ingredients

  • 250 g cold cooked rice
  • 250 g cold cooked rice
  • 250 g cold cooked rice
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 2 spring onions
  • 2 spring onions
  • 2 spring onions
  • 2 garlic clove
  • 2 garlic clove
  • 2 garlic clove
  • 50 g frozen peas
  • 50 g frozen peas
  • 50 g frozen peas
  • 1.5 tbsp light soy sauce
  • 1.5 tbsp light soy sauce
  • 1.5 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp MSG
  • 1 tsp MSG
  • 1 tsp MSG
  • white pepper
  • white pepper
  • white pepper
  • 1 medium chicken breast
  • 1 medium chicken breast
  • 1 medium chicken breast
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tbsp light soy sauce for chicken
  • 1 tbsp light soy sauce for chicken
  • 1 tbsp light soy sauce for chicken
  • 0.5 tsp oil for chicken
  • 0.5 tsp oil 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.