Chicken Fried Rice
A quick fakeaway egg fried rice with chicken, carrots and peas, ready in 15 minutes.
Ingredients
- 900g cooked rice, cold (see notes)
- 1 tsp olive oil
- 1 onion, finely chopped
- 350g chicken breasts (2 fillets), cut into small 2cm pieces
- 3 carrots (approx 300g), chopped
- 2 garlic cloves, crushed
- 1 tbsp ginger
- 1 tbsp Chinese five spice
- 200g frozen peas
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 4 eggs
- Spring onions, sliced
- Red chilli, finely chopped
Instructions
- Heat your oil in a heavy-bottomed frying pan or wok.
- Add onions, chicken, carrots, garlic, ginger and five spice and fry over a high heat for 5 minutes.
- Pour in your cooked rice, peas, soy sauce and oyster sauce and fry for a further 5 minutes.
- Whisk your eggs, make a space in the pan, clearing the rice to one side. Add the eggs, leave them to cook in the space for a few minutes, and then keep stirring until cooked (approx 5 minutes).
- Give everything a good stir to mix the egg through.
- Sprinkle with chopped spring onions and chillies.