Fried Rice with Chicken Breast, Egg and Vegetables

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 30 mins
Total Time 1 min
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 400 g rice
  • 400 g chicken breast
  • 3 egg (s)
  • 3 teaspoons cornstarch
  • 1 teaspoon sesame oil, toasted
  • 1 cup peas, frozen
  • 1 onion (s)
  • 1 clove garlic
  • 1 chilli pepper (s)
  • 2 carrot (s)
  • 2 red pepper (s)
  • 5 mushrooms
  • 0.5 teaspoon ½ sugar
  • 1 tablespoon soy sauce, dark
  • 2 tablespoon soy sauce, light
  • Chili sauce, hot, e.g. Sriracha Super Hot Chili Sauce
  • Salt and pepper, whiter
  • Sunflower oil for frying
Fried Rice with Chicken Breast, Egg and Vegetables
Fried Rice with Chicken Breast, Egg and Vegetables

Instructions

  1. Cook the rice the day before: Cook the rice in 1.5 times the amount of water, preferably in a rice cooker. Keep the cooled rice in a covered bowl in the refrigerator until the next day.
  2. Take the frozen peas out of the refrigerator compartment at least one hour before preparation. Halve the onion lengthways and cut into thin half rings. Finely dice the garlic clove. Cut the chilli pepper into thin rings. Cut the carrots, peppers and mushrooms into small cubes.
  3. Separate one egg and transfer the egg whites to a large bowl to marinate the chicken breast later. Place the egg yolks and the two remaining eggs in a second bowl and whisk with a fork. Season with a little pepper.
  4. Cut the chicken breast into cubes and mix well with the egg white in the bowl. Season with white pepper. Mix the chicken breast with the cornstarch. Add a teaspoon of roasted sesame oil and a tablespoon of sunflower oil and stir in.
  5. Heat two tablespoons of sunflower oil in a wok and fry the cooked rice over high heat while stirring for about 5 minutes. Then take the rice out of the wok again.
  6. Heat a tablespoon of sunflower oil in the wok, fry the scrambled eggs and remove from the wok.
  7. Heat some sunflower oil in a wok and fry the marinated chicken in it until crispy brown. Season with salt and remove from the wok.
  8. Fry the vegetables in a wok with a little sunflower oil for 1 to 2 minutes. Season with sugar and the light and dark soy sauce. Add hot chilli sauce if you like. Fry the vegetables with the lid closed until they are cooked but still firm to the bite.
  9. Return the chicken, fried rice and scrambled eggs to the vegetables in the wok.
  10. Mix everything together well and heat again for about 5 minutes.

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