Name: Chicken Egg-Fried Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 servings
Cuisine: Asian
Ingredients: 1 tsp Vegetable oil; 1 piece Eggs (large, free-range, lightly beaten); 2 piece Spring onions (sliced); 50 g Frozen peas; 250 g Microwavable rice pouch (pouch); 1 Cooked chicken breast (large handful, shredded); 1 tsp Toasted sesame oil; 1 tbsp Dark soy sauce

Chicken Egg-Fried Rice - Asian Main Course

Ingredients

1 tsp Vegetable oil
1 piece Eggs (large, free-range, lightly beaten)
2 piece Spring onions (sliced)
50 g Frozen peas
250 g Microwavable rice pouch (pouch)
1 Cooked chicken breast (large handful, shredded)
1 tsp Toasted sesame oil
1 tbsp Dark soy sauce

Instructions

Heat half of the vegetable oil in a wok or large frying pan over high heat until it just begins to smoke. Add the lightly beaten egg and stir-fry quickly until it is just undercooked. Remove the egg from the wok and set it aside.
Add the remaining oil to the wok. Add the sliced spring onions and frozen peas and stir-fry until the peas are defrosted.
Squeeze the microwavable rice pouch to break up the rice, then add it to the pan along with the shredded chicken. Stir-fry until the rice starts to crisp up a bit and the chicken is heated through.
Stir the cooked egg, toasted sesame oil, and dark soy sauce into the wok. Mix well to combine all ingredients.
Serve immediately and enjoy!