the leftover series: chicken-egg fried rice

chicken-egg fried ricechicken-egg fried rice

chicken-egg fried rice


cravings can hit at any moment of the day (or night), but we rarely make fried rice with a fresh batch of rice; leftovers all the way!

prep: 5 minutes
cook: 15 minutes
cuisine: asian, chinese
course: dinner
serves: 2

ingredients

for chicken & egg prep
1/2 cup boneless chicken, julienne
1 large egg, beaten
1/2 teaspoon oil/ghee
2 tablespoons butter
1/4 teaspoon black pepper, ground
1 teaspoon garlic powder
3-4 garlic cloves, grated
1/2 teaspoon soya sauce
1/2 teaspoon hot sauce
pinch of salt, to taste
for veggies & rice
2 cups cooked rice, leftover
1 tablespoon soya sauce
1 1/2 teaspoons hot sauce
1 1/4 teaspoons black pepper, ground
1/2 teaspoon vinegar
pinch of nigella seeds
1 tablespoon garlic powder
1 cup mixed veggies (carrot, corn, green beans, green peas)
green onions, to garnish
1/4 teaspoon salt, to taste
1 teaspoon sesame oil

instructions

for chicken & egg prep
In a large skillet or wok, heat ghee and butter. Saute chicken with ground black pepper, soya sauce, hot sauce, and salt over a medium-high flame for 5 to 7 minutes. When the chicken is tender, in the same pan, add a beaten egg scramble.
for veggies & rice
Add chopped mixed veggies and sesame oil and toss for 2 to 3 minutes. Add rice, soya sauce, hot sauce, ground black pepper, vinegar, nigella seeds, garlic powder, and salt. Toss well.

Garnish with chopped green onions and serve immediately.
suitable: halal
keywords: chicken egg fried rice, leftover fried rice, chicken fried rice, leftover rice recipe
publisher:
published: 27.07.2020

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