Imported from Instagram

Homemade Egg and Chicken Fried Rice

Name: Homemade Egg and Chicken Fried Rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 2 cloves garlic (Sauteed; approximately 6 g edible weight); 300 g boneless chicken; 3 eggs (Fried before being added to the rice; approximately 150 g edible weight); 100 g capsicum (Quantity not specified by the author; estimated as 1 medium capsicum, chopped); 75 g carrot (Quantity not specified by the author; estimated as 1 medium carrot, chopped); 100 g cabbage (Quantity not specified by the author; estimated amount, chopped); 1 cup rice (Boiled rice; source does not specify whether the cup is measured before or after boiling); 2 tsp salt (1 tsp added with the chicken and 1 tsp added to the rice); 2 tsp black pepper (1 tsp added with the chicken and 1 tsp added to the rice); 1 tsp soy sauce; 1 tsp vinegar; 1 tbsp ketchup; 30 g spring onions (Sprinkle a generous amount over the finished rice; quantity estimated because the author says “a lot”); hot sriracha sauce (Listed by the author, but no quantity or preparation step is provided; use to taste)

Recipe by Amina Sarim @itsaminasarim · Instagram

Imported by Talal Jawaid on SeeMeCook

A homemade fried rice combining boneless chicken, eggs, rice, mixed vegetables, soy sauce, vinegar, ketchup, and hot sriracha. Spring onions add a fresh finish, while garlic, black pepper, and salt season the dish.

4 servings40 minEast Asian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

2 cloves garlic (Sauteed; approximately 6 g edible weight)
300 g boneless chicken
3 eggs (Fried before being added to the rice; approximately 150 g edible weight)
100 g capsicum (Quantity not specified by the author; estimated as 1 medium capsicum, chopped)
75 g carrot (Quantity not specified by the author; estimated as 1 medium carrot, chopped)
100 g cabbage (Quantity not specified by the author; estimated amount, chopped)
1 cup rice (Boiled rice; source does not specify whether the cup is measured before or after boiling)
2 tsp salt (1 tsp added with the chicken and 1 tsp added to the rice)
2 tsp black pepper (1 tsp added with the chicken and 1 tsp added to the rice)
1 tsp soy sauce
1 tsp vinegar
1 tbsp ketchup
30 g spring onions (Sprinkle a generous amount over the finished rice; quantity estimated because the author says “a lot”)
hot sriracha sauce (Listed by the author, but no quantity or preparation step is provided; use to taste)

Steps

1
Saute the garlic in a pan until fragrant. The source does not specify the cooking fat, heat level, or exact sautéing time.
2
Add the boneless chicken to the pan. Season it with 1 teaspoon salt and 1 teaspoon black pepper, then cook until the chicken is cooked through; the source does not specify a cooking time or visual doneness cue.
3
Add the capsicum, carrot, and cabbage. Saute the vegetables with the chicken for a few minutes, as directed by the author.
4
Add the boiled rice to the pan.
5
Add the fried eggs to the pan with the rice and combine them with the chicken, vegetables, and rice.
6
Season the rice mixture with the remaining 1 teaspoon salt and 1 teaspoon black pepper.
7
Add 1 teaspoon soy sauce, 1 teaspoon vinegar, and 1 tablespoon ketchup. Stir to distribute the seasonings through the rice.
8
Sprinkle a generous amount of spring onions over the finished fried rice. Add hot sriracha sauce as desired; it is listed as an ingredient but not assigned a quantity in the source.

Notes

The source does not specify quantities for the vegetables, cooking fat, or sriracha sauce, nor does it clarify whether the 1 cup rice is measured dry or after boiling. The source also does not provide exact heat levels or cooking times.