Chicken Fried Rice
20 min8 servings
A quick stir-fried rice with chicken, eggs, and vegetables bound with soy sauce and sesame oil.
| 15 ml vegetable oil | Cook chicken in oil & soy sauce, 5–7 min | Stir in rice & chicken, season with soy sauce | Heat through, top with green onions & serve | |
| 15 ml soy sauce | ||||
| 450 g chicken, cut into bite-sized pieces | ||||
| 30 ml sesame oil | Fry onion, peas & carrots in sesame oil, 3–4 min | Scramble eggs, mix with vegetables | ||
| 150 g diced white onion | ||||
| 150 g thawed frozen peas and carrots | ||||
| 2 large eggs, lightly beaten | ||||
| 600 g cooked rice | ||||
| 2–3 tablespoons / 30–45 ml soy sauce | ||||
| 15 g sliced green onions (optional garnish) |
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