Chicken Fried Rice

What to Put on the Table With Chicken Fried Rice

• Steamed cabbage
• Cucumber slices
• Fresh pineapple

How to Make Chicken Fried Rice

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1. Heat half the oil in a large frying pan or wok over high heat. Cook the chicken for 5 minutes, until golden and cooked through. Tip onto a plate.

   Mark done Start 5 min timer

2. Add the egg whites and stir for 1 minute into soft curds. Add them to the chicken.

   Mark done Start 1 min timer

3. Add the remaining oil, carrot and peas and stir-fry for 3 minutes. Add the garlic, ginger and spring onions and cook for 30 seconds.

   Mark done Start 3 min timer

4. Add the rice, breaking up the clumps, and stir-fry for 4 minutes until hot. Return the chicken and egg, add the soy sauce, vinegar and pepper and toss for 1 minute. Drizzle with the sesame oil.

   Mark done Start 4 min timer

Notes From the Method

Spread freshly cooked rice on a tray to cool, then chill it before frying.

Use a large pan so that the rice fries in a thin layer instead of steaming.

Cut the chicken into pieces no larger than 1 cm so that it cooks in 5 minutes.

Swaps and Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Keeping What's Left

Cool quickly and keep in the fridge for up to 1 day. Reheat until piping hot.

Questions and Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.