Chicken Egg-Fried Rice
This is a quick and easy Asian styled stir-fry with a depth of different flavours. This recipe has a wide range of nutrition inside using superfoods like ginger, which provides a vast range of different health benefits. Try adding your preference of vegetables to this stir-fry and enjoy!
Prepping Time: 15 Minutes
Cooking Time: 15 Minutes (Not including cooking rice time)
• 25ml Vegetable oil
• 25ml Sesame oil
• 4 Garlic cloves, minced
• 20g Ginger, minced
• 1 bunch Spring onions (sliced finely and separate the white and the green of the spring onions)
• 2 Chicken breasts, finely sliced
• 200g Frozen vegetables (of preference)
• 40ml Soya sauce
• 20ml Rice vinegar
• 1 tbsp Oyster Sauce
• 1 tbsp Brown sugar
• 500g (raw weight) Jasmine rice, pre cooked
• 6 Eggs, (beaten)
• 3-5 Chillies, finely sliced (I used jarred brined)
Pre-cook the rice a day before to help dry the rice out for better stir fry results.
You can use a large frying pan instead of a wok, however you may need to reduce the quantity of ingredients being cooked as you do not want to overcrowd the stir-fry.
In a large wok over a medium-high heat sauté the ginger, garlic and the whites of the spring onions in the oils for 30 seconds, mixing constantly.
Add the chicken and sear until around 50% cooked. Add frozen vegetables and sauté until hot, around 2 minute. Add cooked rice and immediately after brown sugar and cook for 2-3 minutes stirring constantly. Add the soya sauce, rice vinegar and oyster sauce then keep mixing, letting the rice mixture cook for a additional minute.
Push the mixture across to one side of the wok and add the beaten egg to the other side and with a wooden spoon mix the eggs until cooked and then combine everything together (If you feel your wok is too full, empty the rice mixture into a bowl. Cook the eggs then return the rice mixture into the wok). Add chillies and mix.
Serve fresh from the pan with a sprinkle of spring onions.