Chicken Fried Rice

What you need

Ingredients

Measured for 4 servings.

• 600 gChicken Breast, raw
• 800 gWhite Rice, cooked
• 240 gEgg, whole
• 200 gGreen Peas
• 200 gCarrot
• 150 gOnion
• 60 gSoy Sauce
• 12 gOlive Oil

Make it

Method

1. 01

   Use cooked rice that has been cooled promptly and stored refrigerated; dice the onion and carrot, and cut the raw chicken on a separate board before heating the wok.

2. 02

   Use completely cooled cooked rice if possible; cold rice separates more easily and is less likely to become soft or sticky in the pan.

3. 03

   Heat half the measured oil in a large skillet over medium-high heat. Cook the chicken in a single layer until browned, then move it to a clean plate.

4. 04

   Add the remaining oil, onion and carrot. Stir-fry 3–4 minutes, then add peas and the cold rice and break up clumps with a spatula.

5. 05

   Push the rice to one side, add the beaten eggs to the clear area and scramble until just set before mixing them through the rice.

6. 06

   Return the chicken, add the measured soy sauce and toss over high heat for 1–2 minutes until evenly hot and lightly toasted rather than wet.

7. 07

   Check the thickest chicken piece with a clean instant-read thermometer; poultry must reach 74°C before serving.

8. 08

   Divide the finished recipe into 4 equal servings, preferably using the final cooked weight so portioning remains aligned with the nutrition calculation.