chicken-egg-fried-rice
tags:
chicken,
tea
ingredients:
- 2 chicken breasts, thinly sliced
- 2 spring onions, thinly sliced
- 2 cloves garlic, diced
- Ginger (same quantity as garlic), diced
- 2 eggs, beaten with fork
- 1 mug basmati rice, cooked
- ½ mug frozen peas
- Sesame oil
method:
- Season chicken with salt and pepper and add to a hot pan with a good glug of olive oil
- When chicken is just about done, add spronions, ginger and garlic with a pinch of salt
- Cook for 1 minute and add egg, stir quickly and add more olive oil if it starts to stick
- When egg is set but still soft, add rice and stir well
- Add peas and a pinch of salt, cook until peas are warm and turn off heat
- Correct seasoning with salt, pepper, lemon and a teaspoon of sesame oil
notes:
- Ways to jazz it up
- Sprinkle over some sesame seeds at the end
- Add in a sliced chilli with the spronions for a bit of heat
- Garnish with fresh coriander
- Replace chicken with any cooked meat (works well with leftovers)
- Add in any veg that cooks quickly for extra crunch (peppers, tender stem broccoli etc.)