Chicken & Egg Fried Rice

Beef & Bean Nachos
Serves: 4  | Prep time: 10 minutes | Cook time: 15 minutes

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 4 spring onions
  • 2 garlic cloves, minced
  • 1 teaspoon minced ginger
  • 3 eggs, whisked
  • 2 cups diced vegetables (e.g. peas, corn, carrot)
  • 400g cooked chicken, roughly chopped
  • 3 cups cold cook rice

Sauce:

  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp oyster sauce 
  • 1 tbsp white vinegar
  • 1 tbsp sriracha 

Methods

1. Make the sauce by combining all the sauce ingredients in a glass or jar and whisking together. Set aside.

2. Heat a wok over medium heat and add the whisked eggs. Cook, stirring gently to scramble, for about 2 minutes or until just set. Remove from the wok and set aside.

3. In the same wok, heat 1 tbsp of olive oil over medium-high heat. Once the oil is hot, add the sliced spring onions, minced garlic and minced ginger. Stir-fry for 2-3 minutes or until fragrant.

4. Add the diced vegetables (peas, corn, carrot) to the wok. Stir-fry for 3 minutes or until the vegetables are tender but still crisp.

5. Add the roughly chopped cooked chicken to the wok and stir-fry for an additional 2 minutes or until heated through.

6. Add the cold cooked rice to the wok, breaking up any clumps with a spatula. Stir to combine with the vegetables and chicken.

7. Return the scrambled eggs to the wok, along with the prepared sauce. Mix everything together for 2-3 minutes, ensuring the rice is warmed through and the sauce is evenly distributed.

8. Serve immediately, garnished with additional sliced spring onions if desired.

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Notes