Chicken and Egg Fried Rice
Preparation Time:
10 minutes
Cooking Time:
30 Minutes
Serves
4
Difficulty
A little challenging
Kitchen tools needed for this recipe
Chef Knife
Chopping Board
Deep Frying Pan
Measuring Jug
Spatula
Ladle
Ingredients
600g cooked rice (cold, cooked earlier)
200g Cooked Chicken
2 eggs
1 Cup frozen mixed vegetables (peas, sweetcorn, carrots)
2 tablespoons vegetable oil
2 tablespoons low-salt soy sauce
2 tablespoons oyster sauce
Black pepper (optional)
Chef's Tip
Always wash your hands very well before cooking or baking.
Keep the spoon in the pan — no splashing
Stir slowly, not fast
Stand back when food is added
Method
Step 1
Crack the eggs into a bowl and whisk with a fork until mixed.
Step 2
Heat the oil in the pan gently.
Step 3
Add the chicken and heat it through. Pour in the eggs and stir slowly until just set (soft, not dry).
Step 4
Add the frozen vegetables and stir for 1–2 minutes.
Step 5
Add the cooked rice, breaking it up with the spoon.
Step 6
Stir everything together, keeping the rice moving so it heats evenly.
Step 7
Add soy sauce, oyster sauce and pepper, then stir well.
Step 8
Turn off the hob and share the rice into portions.
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