Chinese
Chicken fried rice
Weeknight wok rice with egg and vegetables.
- 25minutes
- 4servings
- 571kcal each
- 35gprotein
Ingredients
For 4 servings.
- Basmati rice 350 g
- Chicken breast 400 g
- Eggs 2
- Carrots 1
- Peas 100 g
- Soy sauce 3 tbsp
- Garlic 3 cloves
- Cooking oil 2 tbsp
What you will need
Wok or large frying pan, Spatula, Plate to rest the chicken, Knife and board
Method
-
1
Prep everything first 10 min
Stir-frying is fast, so cut the chicken into small cubes, dice the carrot, chop the garlic and beat the eggs before you turn on the stove. Break up any lumps in the cold rice.
Ready when: Everything is next to the stove.
-
2
Cook the chicken 5 min
Heat half the oil on high until very hot. Add the chicken with a pinch of salt and stir-fry, then move to a plate.
Ready when: Chicken is golden and white inside.
-
3
Scramble the eggs 1 min
Add the rest of the oil, pour in the eggs and scramble into soft pieces.
Ready when: Eggs are just set.
-
4
Add garlic and vegetables 3 min
Add garlic for 20 seconds, then carrots and peas. Stir-fry.
Ready when: Carrot is bright and slightly soft.
-
5
Add rice and toss 4 min
Add the rice and spread it out. Let it sit 30 seconds, then toss. Add soy sauce around the edge of the pan, the chicken and pepper, and toss until everything is hot.
Ready when: Rice is steaming hot, grains separate and lightly brown.
Cook Chicken fried rice from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
