Chicken Fried Rice
Contains statutory allergens: Eggs, Gluten, Soy, Sesame
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Ingredients (11)
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Instructions (6)
Rinse the jasmine rice thoroughly, cook until fluffy, and spread it out on a tray to cool completely, preferably chilled.
Dice the chicken breast into small cubes and finely chop the garlic, carrots, and spring onions.
Heat half of the rapeseed oil in a wok or large pan over high heat, stir-fry the chicken cubes until fully cooked and lightly browned, then transfer to a plate.
Add remaining rapeseed oil to the pan, sauté the chopped garlic and diced carrots for 2 minutes, push to one side, pour in the beaten eggs, and scramble quickly.
Toss in the cold cooked rice, cooked chicken, and green peas, stir-frying continuously over high heat to break up rice clumps.
Drizzle with soy sauce and sesame oil, season with white pepper, fold in sliced spring onions, and toss for 1 minute before serving hot.
