Chicken fried rice with egg

    40 min

    Chicken fried rice with egg, fried in the wok with veg. This recipe is fantastic, the absolute best fried rice I have ever made at home.

    9 people made this

    Serves: 4 

    • 300g long grain rice
    • 2 tablespoons rapeseed oil, more as needed
    • 2 large eggs
    • 1 carrot, peeled and cut to approx pea sized pieces
    • 1 bunch spring onions, trimmed, washed and chopped
    • 2 large garlic cloves, finely chopped
    • 1 thumb sized piece fresh root ginger, peeled and finely chopped
    • 4 tablespoons frozen peas
    • 4 tablespoons frozen sweetcorn
    • 2 chicken stock cubes, crumbled
    • sesame oil
    • light soy sauce
    • 1/2 teaspoon white pepper
    • 4 roasted chicken thighs, skinned and boned

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Cook your rice according to package instructions until cooked and fluffy. Rinse thoroughly in cold water, drain and set aside.
    2. Add rapeseed oil to a hot wok, let oil heat up until just smoking then add the eggs. Scramble until cooked through, remove and set aside.
    3. Add a little more oil to your wok to bring back to about 2 tablespoons. Lower temperature to medium.
    4. At approximately 1-minute intervals add carrot, spring onions, garlic and ginger together, peas and sweetcorn.
    5. Add your rice, and thoroughly combine ingredients.
    6. Add stock cubes and stir until rice takes on a slightly yellowish tinge.
    7. Add a good drizzle of sesame oil. Stir until mixed well in. Add enough soy sauce to change the colour of the rice to light brown. Add white pepper.
    8. Chop chicken into bite size pieces. Add to wok with egg and mix again. Serve


    The carrot is still quite crunchy, but if you like it softer it can be parboiled and drained prior to cooking.

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