Genius Chicken and Egg Fried Rice

Name: Genius Chicken and Egg Fried Rice
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Yield: 2
Cuisine: Asian
Ingredients: 2 cups Cooked Rice (Preferably day-old, chilled rice for best fried rice texture); 200 grams Chicken Breast (Diced into small pieces); 2 large Eggs; 2 tablespoons Vegetable Oil (Or any high smoke point oil); 2 cloves Garlic (Minced); 0.5 medium Onion (Finely diced); 0.5 medium Carrot (Diced into small cubes); 0.25 cup Frozen Peas; 2 tablespoons Soy Sauce (Adjust to taste); 0.5 teaspoon Salt (To taste); 0.25 teaspoon Black Pepper (To taste); 2 stalks Green Onions (Chopped for garnish)

Discover a quick and efficient way to make a delicious Chicken and Egg Fried Rice. This recipe leverages simple ingredients to create a satisfying meal, perfect for a fast weeknight dinner or a creative use of leftovers, showcasing a 'genius' approach to combining flavors and textures.

#Fried Rice

#Chicken

#Egg

#Quick Meal

#Asian Cuisine

#Stir-fry

#Dinner

#One-Pan Meal

Cooking the chicken pieces

Recipe Information

15m

Prep Time

24m

Cook Time

39m

Total Time

Servings

Medium

Asian

English

Nutrition (per serving)

580

Calories

38g

Protein

65g

Carbs

20g

Fat

Adding vegetables to the pan

Ingredients

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Stir-frying rice with ingredients

Instructions

0/7 completed

1
Heat 1 tablespoon of oil in a large wok or pan over medium-high heat. Whisk the eggs lightly and pour into the hot pan. Scramble the eggs until just cooked through, then remove and set aside.
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3m
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Heat 1 tablespoon of oil in a large wok or pan over medium-high heat. Whisk the eggs lightly and pour into the hot pan. Scramble the eggs until just cooked through, then remove and set aside.
3m
Don't overcook the eggs; they should be soft and fluffy.
2
Add the remaining 1 tablespoon of oil to the pan. Add the diced chicken breast and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside with the eggs.
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6m
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Add the remaining 1 tablespoon of oil to the pan. Add the diced chicken breast and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside with the eggs.
6m
Ensure chicken is cooked thoroughly before removing.
3
If needed, add a touch more oil to the pan. Add the minced garlic and diced onion and sauté for 2-3 minutes until fragrant and softened.
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3m
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If needed, add a touch more oil to the pan. Add the minced garlic and diced onion and sauté for 2-3 minutes until fragrant and softened.
3m
Be careful not to burn the garlic.
4
Add the diced carrots and frozen peas to the pan. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
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4m
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Add the diced carrots and frozen peas to the pan. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
4m
Frozen peas can be added directly without thawing.
5
Add the cooked rice to the pan, breaking up any clumps with your spatula. Stir-fry for 3-5 minutes, ensuring the rice is heated through and slightly toasted.
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5m
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Add the cooked rice to the pan, breaking up any clumps with your spatula. Stir-fry for 3-5 minutes, ensuring the rice is heated through and slightly toasted.
5m
Using day-old, cold rice prevents it from becoming mushy.
6
Return the cooked chicken and scrambled eggs to the pan. Pour in the soy sauce, and season with salt and black pepper. Toss everything together to combine well and distribute the seasonings evenly, cooking for another 1-2 minutes.
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2m
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Return the cooked chicken and scrambled eggs to the pan. Pour in the soy sauce, and season with salt and black pepper. Toss everything together to combine well and distribute the seasonings evenly, cooking for another 1-2 minutes.
2m
Taste and adjust soy sauce and seasoning as needed.
7
Garnish with chopped green onions before serving immediately.
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1m
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Garnish with chopped green onions before serving immediately.
1m
Serve hot for the best flavor and texture.