Asian Chicken Rice Pan

Step by step

1. 1

   Cook rice according to package and let cool.

2. 2

   Cube chicken breast, season with salt and pepper.

3. 3

   Cube bell pepper and carrots, slice spring onions into rings.

4. 4

   Finely chop garlic and ginger.

5. 5

   Heat vegetable oil in a wok, sear chicken sharply and remove.

6. 6

   Whisk eggs, set in the wok into scrambled egg, remove.

7. 7

   Stir-fry carrots, bell pepper and peas for 4 min.

8. 8

   Briefly fry garlic and ginger along.

9. 9

   Add rice and stir-fry 3 min.

10. 10

    Return chicken and scrambled egg to the wok.