Fried Rice with Chicken

Ingredients

• Rice1 cup (200 g)
• Chicken Breast80 g
• Egg1 count (55 g)
• Carrot3/4 medium (45 g)
• Scallion4 tablespoon (20 g)
• Garlic1/2 clove (2 g)
• Ginger1 slice (3 g)
• Soy Sauce1/2 tablespoon (7 g)
• Sesame Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   First, dice the chicken, chop the carrot and scallion (one half of the white part and the other half of the green part) and garlic. Grate the ginger and set aside.

2. 2

   Step 2

   Separately, beat the egg in a bowl and set aside.

3. 3

   Step 3

   Heat a non-stick pan and pour the egg. Once the bottom is set, flip and cook until set. Turn off and set aside.

4. 4

   Step 4

   Place a wok over high heat. Once heated, add half the oil, lower the heat to medium and sear the beef. Cook for 2 to 3 minutes per side. Remove and set aside.

5. 5

   Step 5

   In the same wok, add the remaining oil and stir-fry the ginger, garlic, scallion (white part) and carrot.

6. 6

   Step 6

   Add half of the soy sauce, the chicken, the chopped egg and stir.

7. 7

   Step 7

   Add the previously cooked rice, the remaining scallion and the rest of the soy sauce. Mix well.

8. 8

   Step 8

   Season to taste and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fried Rice with Chicken can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.