Fried Rice with Egg, Vegetables and Chicken
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Per portion
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For 1 portion
- Rice75 g
- Chicken breast100 g
- Eggs1 Stk
- Peas frozen40 g
- Carrots1 Stk
- Spring onions1 Stk
- Garlic cloves1 Stk
- Soy sauce1 tbsp
- Sesame oil½ tbsp
- Vegetable oil¾ tbsp
- Salt¼ tsp
- Pepper1 pinch
- Ginger½ cm
Step by step
- 1
Cook rice the day before and chill (or cook fresh and let cool completely).
- 2
Cube chicken breast, season with salt and pepper.
- 3
Finely cube carrots, slice spring onions into rings.
- 4
Finely chop garlic and ginger.
- 5
Heat vegetable oil in a wok, sear chicken sharply and remove.
- 6
Set eggs in the wok into scrambled egg, remove.
- 7
Stir-fry garlic, ginger, carrots and peas for 3 min.
- 8
Add rice and stir-fry for 4 min.
- 9
Fold in chicken, scrambled egg, soy sauce and sesame oil.
- 10
Serve sprinkled with spring onions.
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