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.

Overall

Serves: 5-6
Time taken: 25 Minutes
Difficulty: Easy

Ingredients

  • 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

 

Ingredient Notes

  • 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.
Chicken egg-fried rice 3.jpg

Method

  1. 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.
     
  2. 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.
     
  3. 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.
     
  4. Serve fresh from the pan with a sprinkle of spring onions.
Jack SlobodianComment