Chinese
Chicken fried rice
Weeknight wok rice with egg and vegetables.
- 25minutes
- 3servings
- 571kcal each
- 35gprotein
Ingredients
The amounts here and inside every step follow this number.
- Basmati rice 263 g
- Chicken breast 300 g
- Eggs 1½
- Carrots ¾
- Peas 75 g
- Soy sauce 2¼ tbsp
- Garlic 2¼ cloves
- Cooking oil 1½ tbsp
From the cupboard
- Rice cooked earlier and cooled (cold rice fries best)
- Salt and black pepper
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.
In this step
- Basmati rice263 g
- Chicken breast300 g
- Eggs1½
- Carrots¾
- Garlic2¼ cloves
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.
In this step
- Chicken breast300 g
- Cooking oilhalf — ¾ tbsp
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.
In this step
- Eggs1½
- Cooking oilthe rest — ¾ tbsp
Ready when: Eggs are just set.
-
4
Add garlic and vegetables 3 min
Add garlic for 20 seconds, then carrots and peas. Stir-fry.
In this step
- Carrots¾
- Peas75 g
- Garlic2¼ cloves
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.
In this step
- Basmati rice263 g
- Soy sauce2¼ tbsp
Ready when: Rice is steaming hot, grains separate and lightly brown.
Cook Chicken fried rice from what you already have.
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