10-Minute Chicken and Egg Fried Rice

Ingredients

• 2 tbsp Vegetable oil (For sautéing)
• 1 tbsp Minced garlic (Approximately 3 cloves)
• 0.25 cup Chopped carrots (Finely chopped)
• 0.25 cup Chopped green beans (Finely chopped)
• 0.5 cup Cooked chicken (In small pieces)
• 3 Eggs (Beaten)
• 1.5 cup Cooked rice (Preferably day-old rice)
• 1 tbsp Dark soy sauce (Dark soy sauce)
• 1 tbsp Chili oil (Chilli oil)
• 1 tsp Salt
• 1 tsp Black pepper
• 1 tsp Chili flakes (Chilli flakes)
• Green onions (Chopped for garnish)

Steps

1. 1

   Heat the oil in a large skillet or wok over high heat.

2. 2

   Add the minced garlic and sauté briefly until aromatic.

3. 3

   Add the chopped carrots, green beans, and cooked chicken pieces. Sauté for a few minutes until the vegetables begin to soften.

4. 4

   Push the ingredients to the side of the pan and pour the beaten eggs into the empty space. Scramble the eggs until cooked, then mix them with the other ingredients.

5. 5

   Add the cooked rice to the pan, breaking up any clumps with the spatula.

6. 6

   Season with dark soy sauce, chili oil, salt, black pepper, and chili flakes.

7. 7

   Toss everything well over high heat for 1-2 minutes so the rice absorbs the flavors and becomes slightly toasted.

8. 8

   Finish by garnishing with chopped green onions and serve immediately.

Notes

For best results, use day-old (chilled) rice, as it stays fluffier and absorbs the seasonings better without becoming mushy.

Nutrition per serving

• main dish
• quick lunch
• Asian food
• chicken
• egg
• fried rice
• 10-minute recipe