Chicken and egg fried rice

Name: Chicken and egg fried rice
Cook time: 15 min
Yield: 1
Cuisine: Chinese-style
Ingredients: 35 g (3 level tbsp) raw sella rice, cooked at the Sunday cook-up and chilled (about 2/3 cup cooked) (35 g rice sella); 195 g boneless chicken breast, 1.5 cm dice (195 g chicken boneless); 2 eggs, beaten (88 g eggs); 1 tbsp soy sauce (15 g soy sauce); 1 1/4 level tsp (5.7 g cooking oil); 2 cloves, chopped (5 g garlic); 1/4 onion, chopped (30 g onion); 1 chilli, chopped (3 g green chili); 1 pinch (0.3 g black pepper); 1 pinch (0.5 g salt); 1 tbsp chopped (3 g coriander fresh)

Chicken-loaded egg fried rice: more chicken and egg than rice, fried hot with garlic, green chilli and soy sauce. Ready in 15 minutes, with a crunchy cucumber pickle on the side.

Protein 60 gCarbs 34 gFat 19 g

Makes 1 · On the day 15 min · Fresh

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Video: Chicken fried rice — Swasthi's Recipes

The video’s version isn’t the same as ours; follow the amounts below for the numbers above.

Method

Rice: cooked with the taco-bowl rice at the Sunday cook-up, spread thin to cool and in the fridge within 1 h. Break up any clumps with your fingers.
Season the diced chicken with the pepper and salt.
Pan on high: 1/4 tsp oil, pour in the eggs, scramble 1 min until just set; tip onto a plate.
Add 1 tsp oil and the chicken; cook 5-6 min, stirring, until white right through.
Add garlic, onion and chilli 1 min.
Add the rice; toss 3 min on high until every grain is steaming hot.
Pour the soy sauce around the edge of the pan, add the egg back, toss 1 min; finish with coriander.

Keeping

Keeps: Eat fresh; this rice is being reheated for the first and only time, so no leftovers go back in the fridge

Why it tastes good: Cold, dry rice is the secret: fresh hot rice turns mushy, rice cooked in the morning and chilled fries into separate grains.

Nutrition, per portion