Main dishes
Chicken and egg fried rice
Chicken and egg fried rice with carrots, peas and spring onions. Cook in batches in a wok or wide pan to keep the grains separate.
- Total time
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Fusion
Ingredients
Stir-fry
Vegetables
Aromatics
Stir-fry
Seasoning
Method
Separate the rice grains
Take 700 g cooked rice from the fridge and loosen clumps with a clean fork. Use rice cooled quickly and kept refrigerated; never use rice left out overnight.
Cut and organize
Dice 300 g chicken into 1.5 cm pieces and 150 g carrot into 5 mm pieces. Chop 60 g spring onion, 6 g garlic and 10 g ginger. Beat 2 eggs; measure 100 g peas and 30 g soy sauce.
Cook the eggs
Heat 5 g oil in the wok. Scramble the 2 beaten eggs for 1–2 minutes until fully set; transfer to a clean plate.
Cook the chicken
Add 10 g oil and stir-fry chicken about 5–6 minutes until the pieces reach 74 °C inside. Move to another clean plate; wash utensils that touched raw chicken.
Stir-fry the vegetables
Heat 5 g oil and cook carrot for 3 minutes. Add peas and white spring-onion parts for another 2 minutes; add garlic and ginger during the last 30 seconds.
Fry the rice in batches
Remove vegetables and add the remaining 10 g oil. Stir-fry rice in two batches for 2 minutes each, spreading and tossing thoroughly. Combine and pour 30 g soy sauce around the pan edge.
Combine the ingredients
Return chicken, eggs and vegetables. Toss 1–2 minutes until steaming and the mixture reaches 74 °C. Add green spring-onion parts and stir.
Serve immediately
Divide into 4 bowls. Transfer leftovers promptly into shallow containers and refrigerate within 2 hours; do not leave a lukewarm wok at room temperature.
The step photos are illustrative.
Notes
Nutrition facts
1 of 4 servings
- Protein
- 27.4 g
- Carbohydrates
- 58.9 g
- Fat
- 12.6 g
- Saturated fat
- 1.9 g
- Fiber
- 3.4 g
- Sugars
- 3.6 g
- Sodium
- 539 mg
Informational estimate; brands, yield and uneaten fat or sauce affect the result. Quantities, times, servings and nutrition are AI proposals awaiting owner confirmation.
Reference source: USDA FoodData Central — SR Legacy (abril de 2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
This fried rice combines chicken breast, eggs, carrots, peas and spring onions. Use a large wok or pan and work in batches to avoid steaming the rice.
Start with 700 g safely cooled cooked rice. The 40 minutes exclude cooking and chilling the rice beforehand.
Frequently asked questions
Why use cold rice?
Its drier surface helps grains separate during frying. It must have been cooled and refrigerated safely.
Can I omit the chicken?
Yes, follow the egg and vegetable method; nutrition will differ.
Is a wok essential?
A wide pan works if you cook small batches and avoid excess moisture.
