Chicken and Egg Fried Rice
Chicken and Egg Fried Rice
Ingredients
- 4 spring onions, white and green parts, sliced, top green parts reserved for garnishing
- 1 onion, diced
- 1 1/2 pounds chicken thighs, chopped into small chunks
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup peas, frozen or fresh
- 1 egg
- 3 cups cooked rice, preferably day-old
- 3 tablespoons soy sauce, or to taste
Instructions
- 1
Prepare the ingredients: Slice the spring onions, separating the white and light green parts from the dark green tops. Reserve the dark green tops for garnishing. Dice the onion. Chop the chicken thighs into small, bite-sized chunks.
⏱️ 5 min
- 2
Heat a large pan or wok over medium-high heat. Add the chopped chicken thighs to the hot pan.
⏱️ 1 min
- 3
Season the chicken with salt and black pepper.
⏱️ 1 min
- 4
Cook the chicken for about 8 minutes, stirring occasionally, until it is browned and cooked through. Remove the cooked chicken from the pan and set it aside.
⏱️ 8 min
- 5
Add the diced onion and the white/light green parts of the spring onions to the same pan. Cook for 2-3 minutes, stirring, allowing the onions to soften and deglaze the bottom of the pan.
⏱️ 3 min
- 6
Pour in the peas and cook for an additional 2 minutes.
⏱️ 2 min
- 7
While the vegetables cook, crack the egg into a small bowl and beat it lightly with a fork.
⏱️ 1 min
- 8
Push the cooked vegetables (onions and peas) to one side of the pan. Pour the beaten egg into the empty side of the pan and gently scramble it for 1-2 minutes until just cooked.
⏱️ 2 min
- 9
Mix the scrambled egg and cooked vegetables together in the pan.
⏱️ 1 min
- 10
Add the cooked rice to the pan. Use your spatula or spoon to break up any clumps of rice, ensuring individual grains.
⏱️ 1 min
- 11
Heat the rice for a couple of minutes, mixing it well with the vegetables and egg.
⏱️ 2 min
- 12
Return the cooked chicken to the pan.
⏱️ 1 min
- 13
Pour the soy sauce over all the ingredients in the pan. Give everything a good mix and cook for another 1-2 minutes to ensure all ingredients are heated through and coated with soy sauce.
⏱️ 2 min
- 14
Serve the chicken and egg fried rice immediately, garnished with the reserved sliced dark green parts of the spring onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Egg Fried Rice
- 4 spring onions, white and green parts, sliced, top green parts reserved for garnishing
- 1 onion, diced
- 1 1/2 pounds chicken thighs, chopped into small chunks
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup peas, frozen or fresh
- 1 egg
- 3 cups cooked rice, preferably day-old
- 3 tablespoons soy sauce, or to taste
Instructions
- 1
Prepare the ingredients: Slice the spring onions, separating the white and light green parts from the dark green tops. Reserve the dark green tops for garnishing. Dice the onion. Chop the chicken thighs into small, bite-sized chunks.
⏱️ 5 min - 2
Heat a large pan or wok over medium-high heat. Add the chopped chicken thighs to the hot pan.
⏱️ 1 min - 3
Season the chicken with salt and black pepper.
⏱️ 1 min - 4
Cook the chicken for about 8 minutes, stirring occasionally, until it is browned and cooked through. Remove the cooked chicken from the pan and set it aside.
⏱️ 8 min - 5
Add the diced onion and the white/light green parts of the spring onions to the same pan. Cook for 2-3 minutes, stirring, allowing the onions to soften and deglaze the bottom of the pan.
⏱️ 3 min - 6
Pour in the peas and cook for an additional 2 minutes.
⏱️ 2 min - 7
While the vegetables cook, crack the egg into a small bowl and beat it lightly with a fork.
⏱️ 1 min - 8
Push the cooked vegetables (onions and peas) to one side of the pan. Pour the beaten egg into the empty side of the pan and gently scramble it for 1-2 minutes until just cooked.
⏱️ 2 min - 9
Mix the scrambled egg and cooked vegetables together in the pan.
⏱️ 1 min - 10
Add the cooked rice to the pan. Use your spatula or spoon to break up any clumps of rice, ensuring individual grains.
⏱️ 1 min - 11
Heat the rice for a couple of minutes, mixing it well with the vegetables and egg.
⏱️ 2 min - 12
Return the cooked chicken to the pan.
⏱️ 1 min - 13
Pour the soy sauce over all the ingredients in the pan. Give everything a good mix and cook for another 1-2 minutes to ensure all ingredients are heated through and coated with soy sauce.
⏱️ 2 min - 14
Serve the chicken and egg fried rice immediately, garnished with the reserved sliced dark green parts of the spring onions.
⏱️ 1 min