Recipe

Egg fried rice with crispy chicken and colorful vegetables

A real classic of Asian cuisine: golden brown fried rice meets particularly tender, marinated chicken and crunchy stir-fried vegetables.The rice cooked the day before makes the dish perfectly grainy and authentic - ideal for a quick, wholesome dinner.

Egg fried rice with crispy chicken and colorful vegetables
Prep Time 20 min
Cook Time 20 min
Servings 4

Nutrition per 100g

Calories 131 kcal
Protein 8 g
Carbs 12 g
Fat 5 g

Ingredients

  • 400 g Long grain rice (cooked the day before)
  • 400 g chicken breast
  • 3 piece Egg
  • 3 TL Cornstarch
  • 1 TL Sesame oil (roasted)
  • 1 cup Peas (frozen)
  • 1 piece Onion
  • 1 Toe Garlic
  • 1 piece Chili pepper
  • 2 piece carrots
  • 2 piece Paprika (red)
  • 5 piece Mushrooms
  • 0.5 TL sugar
  • 1 EL soy sauce (dark)
  • 2 EL soy sauce (light)
  • 1 pc n.e. chili sauce (e.g. Sriracha)
  • 1 pc n.e. salt and pepper (whiter)
  • 1 pc n.e. oil (for frying)

Instructions

1

Prepare the rice that was cooked and cooled the day before.Thaw frozen peas in good time.Dice the onion into half rings and finely dice the garlic.Dice carrots, peppers, mushrooms and cut chili into rings.

2

Separate an egg.Mix the egg white with the chicken breast cubes, cornstarch, white pepper, 1 teaspoon sesame oil and 1 tablespoon oil.Whisk the remaining eggs with the remaining egg yolks and season with pepper.

3

Fry the rice in 2 tablespoons of oil in a wok over high heat for about 5 minutes, then remove.Then let the scrambled eggs set, fry them briefly and set them aside.

4

Fry the marinated meat in the wok until crispy brown, season with salt and remove.

5

Fry the vegetables with a little oil for 1-2 minutes.Season with sugar, both soy sauces and optional chili sauce.Cook with the lid closed until al dente.

6

Put the meat, rice and egg back into the wok, mix everything well and fry together for about 5 minutes.