Chicken Fried Rice
Day-old rice stir-fried hot with chicken, egg, peas, carrot and soy. Faster than ordering in.
Ingredients
Equipment: Large heavy pot with a tight lid, colander
Method
Stir-fry the chicken in 1 tbsp oil on high heat until cooked. Remove.
Scramble the eggs in 1 tbsp oil until just set. Remove.
Heat the remaining oil, add garlic, peas and carrot; stir-fry 2 minutes.
Add the rice and press it against the pan, tossing, until hot and slightly crisp.
Return the chicken and egg, add soy, sesame oil, pepper and spring onions. Toss for 1 minute.
Cooking tips
- Cold, day-old rice fries without clumping.
Substitutions
- Chicken → prawns or tofu
Serve with
Chili garlic sauce or chicken Manchurian.
Storage
Fridge up to 2 days; cool it quickly.
Reheating
Stir-fry until piping hot throughout.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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