Written for one request, published for everyone
Chicken and Egg Fried Rice
Freshly boiled rice fried with chicken, peas and egg in one pan on the hob.
- Total
- 30 min
- Hands on
- 22 min
- Serves
- 2
- Method
- hob
- Cuisine
- Chinese
Per serving · estimated
- Energy
- 650 kcal
- Protein
- 43 g
- Fat
- 24 g
- Carbs
- 65 g
Method
Step 1 of 12
Rinse the rice in a sieve until the water runs clear.
long-grain rice
Step 2 of 12
Put the rice and water in a saucepan, bring to the boil, then cover and cook on the lowest heat for 12 minutes.
- long-grain rice
water
Step 3 of 12
While the rice cooks, cut the chicken into small even cubes.
chicken breast
Step 4 of 12
Mince the garlic and slice the spring onions into thin rounds, keeping green and white apart.
garlic
spring onions
Step 5 of 12
Beat the eggs in a small bowl with a fork.
eggs
Step 6 of 12
Take the rice off the heat, fluff it with a fork and spread it out to cool slightly.
- long-grain rice
Step 7 of 12
Heat 1 tablespoon of oil in a large frying pan over high heat until it shimmers.
vegetable oil
Step 8 of 12
Fry the chicken cubes for 5-6 minutes, turning, until golden and cooked to 74 °C in the centre.
- chicken breast
What ‘ready’ looks like Step 9 of 12
Add the remaining oil, the garlic, spring onion whites and frozen peas and stir-fry for 1 minute.
- vegetable oil
- garlic
- spring onions
frozen peas
Step 10 of 12
Push everything to one side, pour in the beaten egg and scramble until fully set to 71 °C.
- eggs
Step 11 of 12
Tip in the rice and soy sauce and toss over high heat for 3 minutes until steaming and glossy.
- long-grain rice
soy sauce
Step 12 of 12
Finish with sesame oil, white pepper and the spring onion greens.
sesame oil
white pepper- spring onions
This page is the answer, unchanged
Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.