Egg Chicken Fried Rice recipe

Watch the video · 2:06

Ingredients

• 300 g basmati rice, boiled and cooled (about 4 cups cooked)
• 200 g boneless chicken, cut into small cubes
• 3 eggs, lightly beaten
• 3 tbsp oil
• 1 carrot, finely chopped
• 1/2 cup green beans, finely chopped
• 1/2 cup cabbage, shredded
• 3 garlic cloves, minced
• 3 spring onions, sliced
• 2 tbsp soy sauce
• 1 tbsp chilli garlic sauce
• 1 tsp vinegar
• 1/2 tsp black pepper
• 1 tsp salt, or to taste

Method

1. Boil the rice with a little salt until 90 percent done. Drain, spread on a tray and let it cool and dry for at least 15 minutes.
2. Heat 1 tbsp oil in a wok on high heat. Scramble the eggs for 1 minute until just set, break into pieces and remove.
3. Add the remaining oil. Fry the garlic for 10 seconds, then add the chicken. Stir-fry for 5 to 6 minutes until golden and cooked through with no pink.
4. Add the carrot, beans and cabbage. Stir-fry on high heat for 2 minutes until crisp-tender.
5. Add the soy sauce, chilli garlic sauce, vinegar, pepper and salt, and stir for 30 seconds.
6. Add the rice and eggs. Toss on high heat for 3 minutes, mixing gently so the grains do not break.
7. Top with spring onions and serve hot.

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