Chicken Egg-Fried Rice
This quick and easy one-pot chicken stir fry is a great dish to meal prep or to feed the family. This recipe uses asian ingredients and cooking technique bringing out a lot of delicious flavours. This is a also a inexpensive dish costing approximately £1.10 per portion.
Time taken: 25 Minutes
- 40ml Sesame oil
- 4 Garlic cloves, crushed
- 20g Ginger, crushed
- 1 bunch Spring onions (sliced finely and separate the white and the green of the spring onions)
- 2 Chicken breasts, finely sliced
- 100g Frozen peas
- 40ml Soya sauce
- 20ml Rice vinegar
- 1 1/2 tbsp Brown sugar
- 1.2kg Jasmine rice, cooked (check in ingredient notes for more detail)
- 6 Eggs, (beaten)
- 5 Chillies, jarred brined and finely sliced
- You can either uses store bought cooked jasmine rice or raw jasmine rice. If using raw jasmine rice cook 500g to reach a cooked weight of around 1.2kg.
- 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 sesame oil for 30 seconds, mixing constantly.
- Add the chicken and sear until around 50% cooked. Add peas and sauté until hot, around 1 minute. Add cooked rice and immediately after brown sugar and cook for 2-3 minutes stirring constantly. Add the soya sauce and rice vinegar and 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.