Chicken & Egg Fried Rice

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Step 1.

Slice the spring onions, ginger, red chilli, carrots and garlic.

Step 2.

Season the chicken thighs. Get a large frying pan on the heat and drizzle in some oil.

Step 3.

Fry the chicken thighs until browned on each side. Pour 100ml of water into the pan, put a lid on it and cook the chicken thighs over a low-medium heat for 6 minutes until tender. Remove the chicken, shred, and set aside.

Step 4.

Pour the liquid out of the pan, wipe clean and return to the heat. Add a big splash of oil. Fry half the spring onions, garlic, ginger, chilli and carrots until softened.

Step 5.

Tip in the cooked rice, frozen peas and shredded chicken. Give everything a good mix together and cook for a couple of minutes to toast the rice.

Step 6.

Meanwhile beat the eggs, pour into the pan and stir to scramble. Season with soy sauce.

Step 7.

Divide the chicken fried rice between bowls and top with the remaining spring onions. Serve with lime wedges. Enjoy!

Make sure you scramble the eggs!

4 Spring Onions
Knob of Ginger
1 Red Chilli 
2 Carrots
3 Cloves of Garlic
8 Boneless Chicken Thigh Fillets 
300g Cooked Rice
200g Frozen Peas
4 Eggs 
2 Tsp Soy Sauce 
Olive Oil