Egg and Chicken Fried Rice
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
8
- Ingredients
- 2 cups enriched white rice (rinsed)
- 4 cups water
- ⅔ cup Baby carrots (chopped)
- ¾ cup frozen, green peas
- 2 Tbsps vegetable oil
- 1 ½ cups Cooked chicken (cut into cubes)
- 2 fresh eggs
- soy sauce (to taste)
- toasted sesame oil (to taste)
Preparation steps
1.
In a large saucepan, combine rice and water. Bring to a boil. Reduce heat, cover and simmer for 20 minutes.
2.
Meanwhile, in a separate saucepan, boil carrots in water for about 4 to 5 minutes. Add peas and stir to incorporate, boil for 1 minute. Drain thoroughly.
3.
Heat wok over high heat. Add the oil, stir-fry the carrots, peas, and chicken for about 1 minute. Crack the eggs into the wok, stirring quickly to scramble with the vegetables and chicken. Stir in the cooked rice. Drizzle in soy sauce and sesame oil, toss well.
4.
Divide between bowls and serve.
