Chicken Fried Rice

Ingredients

• 500g Chicken breast
• 340g Rice
• 180g Frozen peas
• 2 carrots Carrot
• 55ml Soy sauce
• 3 eggs Eggs

Method

1. Prep the ingredients Set out chicken breast, rice, peas, carrot, soy sauce and eggs. Wash, trim, and chop carrot before heating the pan. Measure soy sauce. Cut the chicken breast into 2-3 cm pieces. Beat the eggs in a bowl.
2. Cook the base Start cooking the rice following the packet directions. Leave it to cook until tender while you cook the other ingredients in the following steps. If you cook the rice ahead, cool it quickly (spread on a tray), refrigerate within 1 hour at 5C or colder and use it within a day.
3. Scramble the eggs While the rice cooks, heat a large non-stick frying pan or wok over medium-high heat. Add the beaten eggs and stir for 1-2 minutes until just set, then transfer to a plate.
4. Cook the protein Heat a large non-stick pan or wok over medium-high heat and add two tablespoons of water. Cook the chicken pieces for 6-8 minutes, turning, until cooked through with no pink in the centre (75C on a food thermometer).
5. Add vegetables Add peas and carrot and two tablespoons of water to the same pan and stir-fry over medium-high heat for 3-5 minutes until bright and tender-crisp.
6. Add sauce Pour in soy sauce, scraping the pan so the sauce coats everything evenly.
7. Combine Take the pan off the heat while the rice finishes cooking. Once the rice is cooked, spread it on a tray to steam off for 5 minutes. Return the pan to medium-high heat. Add the cooked rice to the pan. Return the scrambled egg to the pan and toss for 2-3 minutes until hot all the way through.
8. Serve Divide into serves and serve straight away.