Egg fried rice is a great way to use up rice from the day before. Adding chicken and vegetables into the mix ensures you get lots of protein and vitamins and minerals. It’s also absolutely delicious! Here’s a recipe for how to make it.
Ingredients:
- 2 cups of cooked jasmine rice (day-old)
- 1 cup cooked chicken breast
- 3 eggs
- 1 cup of mixed vegetables (peas, carrots, corn)
- 1/2 cup green onions
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- Salt
- Black pepper
Instructions:
- In a large wok or skillet, heat vegetable oil over medium-high heat. Add your diced chicken to the hot oil, cooking until a bit browned and fully cooked. Remove the chicken from the wok and set aside.
- In the same wok, pour beaten eggs into the remaining oil. Scramble the eggs until just set. Add the mixed vegetables to the eggs and stir-fry for 2-3 minutes until they are tender yet crisp.
- Push the vegetables and eggs to one side of the wok, creating a space for the rice. Add your pre-cooked rice to the wok, breaking up any clumps and allowing it to heat through. Once the rice is heated, combine it with the vegetables and eggs in the wok.
- Pour soy sauce, oyster sauce, and sesame oil over the rice mixture. Toss everything together until well combined. Add your chicken back into the wok, stirring to incorporate with the rice and vegetables.
- Add salt and black pepper to taste. Garnish with thinly sliced green onions.
