Chicken Egg Fried Rice is a quick and satisfying dish that combines tender chicken pieces, fluffy scrambled eggs, and seasoned rice, all stir-fried together with a mix of vegetables. In this recipe, cooked rice is stir-fried in a hot wok with garlic, ginger, and soy sauce, giving it a savory flavor. Diced chicken, often marinated for extra flavor, is cooked until golden and mixed into the rice along with scrambled eggs and vegetables like peas, carrots, and green onions. The dish is finished with a dash of sesame oil for added richness and garnished with fresh herbs or more green onions. This versatile and delicious dish is perfect for a quick weeknight dinner or as a flavorful side at any meal.
Prep the Vegetables: Heat a wok or large frying pan over medium-high heat. Add a little vegetable oil and stir-fry the garlic, onion, carrots, and celery until softened.
Cook the Chicken: Add the diced chicken to the wok and cook until browned.
Add the Rice: Push the chicken and vegetables to the side of the wok and add a little more oil. Pour in the beaten eggs and scramble them quickly.
Combine Ingredients: Add the cooked rice to the wok and mix with the eggs, chicken, and vegetables.
Season and Serve: Season with soy sauce, oyster sauce, sesame oil, salt, and pepper. Stir-fry until well combined and heated through. Serve immediately.
Tips:
For a richer flavour, use leftover fried rice.
Add other vegetables like peas, corn, or bean sprouts.
Customize your fried rice with different sauces, such as chili sauce or sriracha.
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