Double Egg Chicken Fried Rice
Street-style double-egg chicken fried rice
A quick wok-tossed fried rice loaded with tender chicken pieces and fluffy scrambled eggs, finished with savory soy and fresh green onions.
Equipment
Ingredients
Main Ingredients
chicken breast (diced)
200 g
cooked rice (cold)
400 g
eggs
2 piece
onion (diced)
1 piece
carrot (diced)
1 piece
green beans (chopped)
50 g
garlic (minced)
2 piece
sunflower oil
30 ml
soy sauce
15 ml
salt
3 g
black pepper
2 g
green onion (sliced)
2 piece
Instructions
Prepare ingredients
Dice chicken breast, vegetables and mince garlic. Have cold cooked rice ready.
Scramble eggs
Heat wok, add a little oil and quickly scramble the eggs until just set.
Fry chicken
Add remaining oil and diced chicken; stir-fry on high heat until lightly browned.
Sauté vegetables
Add onion, carrot, green beans and garlic; stir-fry 2–3 minutes until fragrant.
Add rice and season
Add cold cooked rice, soy sauce, salt and pepper. Stir-fry 4–5 minutes breaking up any clumps.
Combine and finish
Return scrambled eggs to wok, toss everything together 1 minute, then garnish with sliced green onion.
Original recipe
Storage
Best consumed within 2 days; reheat only once.
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