Chicken Fried Rice
30 minutes
It is best to use leftover rice for this chicken fried rice as it will have a better texture. This is good for using up leftover chicken and vegetables.
1 person made this
Ingredients
Serves: 4
- 2 eggs
- 4 tablespoons vegetable oil
- 1/2 onion, diced
- 440g chicken breast, thinly sliced
- 1 clove garlic, finely diced
- 1 tomato, cut in 8 wedges
- 2 spring onions, thinly sliced
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne
- 4 cups cold cooked rice
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Beat the eggs in a bowl.
- In a wok or large frypan, heat 1 tablespoon oil over medium heat. Add eggs and cook quickly, scrambling with a spoon. Place eggs on a plate and set aside. Wipe out the wok.
- Add three tablespoons oil to the wok and heat. Add onions, chicken and garlic and stir fry two minutes.
- Add tomato and spring onions and stir fry until tomatoes are soft, about 2 minutes.
- Add fish sauce, sugar, pepper and cayenne. Stir well.
- Add rice and mix well. cook until heated through, about 6 minutes. Add eggs and serve.
