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Chicken and Egg Fried Rice
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Source: https://recipheon.com/en/recipes/main-dishes/chicken-and-egg-fried-rice
About this recipe
Chicken and egg fried rice is a quick dinner made with cooked rice, chicken breast, eggs, carrot, and soy sauce. Rice cooked ahead of time fries well in a skillet and mixes easily with the chicken and eggs. Soy sauce gives the dish a savory flavor, while the carrot adds mild sweetness and color. It is a filling dairy-free meal built from a simple base.
Ingredients
250 g cooked rice
220 g chicken breast
2 eggs
1 carrot
1 tablespoon soy sauce
1 tablespoon canola oil (about 12 g)
Steps
Measure 250 g of cooked rice, preferably slightly cooled, and separate clumped grains with a fork. Pat the chicken dry and cut into thin, similarly sized strips. Peel and coarsely grate the carrot so it can soften during the brief frying time.
Heat half the oil in a large frying pan over medium-high heat. Add the chicken in a single layer and cook for 5–7 minutes, turning, until lightly browned and nearly cooked. Do not add the soy sauce yet, so the meat can sear first.
Add the remaining oil and grated carrot. Cook for 2 minutes, stirring, then push the meat and vegetables to one side of the pan. Crack the eggs into the empty space and stir with a spatula until fully set, then combine with the chicken and carrot.
Add the rice and soy sauce. Cook for another 2–3 minutes, separating the rice with a spatula, until everything is evenly hot. Check the thickest chicken strip: the meat must be fully cooked in the center. If it is not ready, continue heating and check again before serving.
Divide into three portions and serve immediately. The eggs should form small, set pieces, and the soy sauce should coat the rice, chicken and carrot evenly.
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