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Chicken Fried Rice with Veggies

Chicken Fried Rice with Veggies

Chicken Fried Rice with Veggies

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A fantastic way to turn yesterday's chicken and rice into a brilliant dinner. Takes only 15 minutes. The dish is hearty, flavorful, and super tasty — your family will be asking for seconds.
For this recipe, you will need 2 cups of pre-cooked chicken, shredded or diced, and 2 cups of cooked rice — preferably cold, day-old rice works best as it fries up without getting mushy. The ginger should be fresh, finely grated or finely chopped.

Canned corn 0.5 cup
canned green peas 0.5 cup
chicken fillet 300 gram
Eggs 3 piece
Garlic 3 clove
ginger 50 gram
green onion 3 piece
Ground black pepper to taste
onion 1 piece
Rice 2 cup
Salt to taste
Vegetable oil 0.25 cup

Step 1

Heat a heavy-bottomed skillet (cast iron is perfect) over high heat. Add 1 tablespoon of oil. Toss in the onion, season with salt and pepper, and cook for 1–2 minutes until soft and translucent.

Step 2

Add garlic, ginger, and scallion whites. Stir-fry until fragrant. Then add the chicken and veggies. Cook for about 2 minutes until lightly browned. Transfer everything to a large bowl. Return the skillet to the heat (no need to wash it).

Step 3

Add 2 more tablespoons of oil. Pour in the beaten eggs, season with salt and pepper. Stir constantly with a spatula until the eggs are just set but still slightly moist. Add the eggs to the bowl with chicken and veggies. Return the skillet to the heat again.

Step 4

Add the remaining oil. Add the rice, breaking up any clumps. Stir so every grain is coated with oil, then season with salt and pepper. Let the rice sit undisturbed for 2 minutes — this makes it crispy. Stir, break up any new clumps, and let it sit for another 2 minutes.

Step 5

Toss in the scallion greens and remove from heat immediately. Dump the contents of the bowl back into the skillet. Mix everything together well.
Serving: Serve in bowls and drizzle with hot chili sauce. Enjoy!

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