..where teens can learn to cook restaurant quality meals for the family
Chicken and egg fried rice
A simple chicken and egg fried rice recipe that's actually better than many others out there. A great one to learn a few techniques on.
ADJUST SERVINGS
Most of our recipes are for 4 people. You can check and adjust the serving size by clicking on the red number above.
BEFORE YOU START
This recipe is pretty simple. It’s a good skill to learn how to cook rice well, and also this recipe shows how a few different flavours come together really well. It’s a full meal, quick and easy to do, and one you can also adapt and change to suit yourself.
GET SHOPPING!
This is a reminder to check what ingredients you need to buy and add them to your shopping list. It’s good to do your own food shopping, but at the very least, you’re head chef, so send a family member out to the shops for you!
GET ORGANISED
Remember ‘Skill 2’ of the Big 5: Become super-organised.:
Add your own private notes:
Equipment
- 1 Large wok or frying pan
- 1 Small bowl for marinating chicken
- 1 Spatula for stirring and frying
- 1 chopping board
- 1 chefs knife
- 1 Measuring cup
- 1 tablespoon
- 1 teaspoon
Ingredients
- 2 cups jasmine rice
- 300 g chicken breast
- 2 large eggs
- 1 cup frozen peas
- 1 large carrot
- 3 spring onions
- 2 cloves garlic
- 2 tbsp soy sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tsp sesame oil
- Salt and pepper to taste
- Vegetable oil
- 1 tsp cornstarch
Instructions
Prep in advance
- Wash your hands
- Measure 1 cup frozen peas out and put in a small bowl to defrost. Break them up when you can to speed things up.
- Cook 2 cups jasmine rice as per instructions, or by following our 'how-to' for the perfect rice . Then let it cool.
- In the small bowl, mix 1 tbsp soy sauce, 1 tsp cornstarch, and 2 tsp sesame oil. Mix it well.
- Thinly slice the 300 g chicken breast either with a sharp knife, or using kitchen scissors (which you must wash after!) And wash your hands after too.
- Add the thinly sliced 300 g chicken breast to the bowl.
- Mix well to coat all pieces.
- Break up any clumps in the cold jasmine rice with your hands or a fork.
- Lightly beat the 2 large eggs in a bowl using a fork.
- Dice 1 large carrot finely
- Thinly slice 3 spring onions. (Cut the ends off, wash them, shake them dry, then thinly slice). Put them aside ready to add later.
- Mince, crush, or finely chop 2 cloves garlic
Let's cook!
- Heat a small amount of vegetable oil in the wok over medium-high heat.
- Pour in the beaten eggs.
- Scramble lightly until they look just set but still moist. Don't over do them!
- Remove eggs from the pan and set aside on a plate
Sauté the chicken
- Increase heat to high.
- Add a bit more vegetable oil to the pan (just a couple of teaspoons)
- Cook the marinated chicken pieces (and their sauce) until just cooked through. Stir them with a non-wooden spoon or spatula.
- Remove chicken from the pan and add to the bowl with the eggs.
Cook the vegetables
- If needed, add a tad more oil to the pan.
- Sauté garlic until fragrant. That means stir it around a bit over a medium heat.
- Add the diced carrot and cook for 1 minute. Use a timer, or estimate.
- Add the thawed peas and cook for 2 more minutes.
- Add the cold rice to the pan, breaking up any lumps with the spatula.
- Fry for a few minutes until the rice starts to get crispy.
- Pour in 2 tbsp soy sauce, 1 tbsp oyster sauce (and a splash more sesame oil if you have it).
- Stir well to ensure the rice is evenly coated.
- Season with Salt and pepper to taste.
- Add the cooked chicken and scrambled eggs back into the pan.
- Add the sliced spring onions.
- Toss everything together for a final minute.
- Tell your family to line up with an empty bowl ready to be served!
- Serve up and optionally provide additional soy sauce or chili oil on the side for extra flavor
Please share with us how you went!We need your feedback so we can improve the recipes and help others succeed! Please let us know by leaving a comment 🙂