John Myers
Fried Rice with Vegetables, Egg and Chicken
The perfect fried rice with vegetables, egg and chicken recipe with a picture and simple step-by-step instructions.
- 250 g Cooked basmati rice (here: from the previous day)
- 1 Red bell pepper approx. 200 g
- 2 Large onion approx. 150 g
- 1 Large carrot approx. 150 g
- 150 g Peas frozen
- 150 g Vegetable corn
- 100 g Cream mushrooms
- 2 Spring onions approx. 50 g
- 10 g Cut coriander
- 200 g Chicken breast fillet
- 1 tsp Salt
- 2 Eggs
- 2 tbsp Sunflower oil
- 1 tsp Sweet soy sauce
- 3 tbsp Light soy sauce
- 3 tbsp Sweet soy sauce
- 2 tbsp Sherry
- 1 tbsp Rice wine (sake)
- 2 tsp Instant chicken broth or 1 teaspoon glutamate
- Greek yogurt or crème fraîche
- Cook the chicken breast fillet in salted water (1 teaspoon) for about 10 minutes and remove. Whisk eggs with sweet soy sauce (1 teaspoon). Bake in a coated pan, remove and cut first into strips and then into lozenges. Clean / wash / peel / brush / cut / dice all ingredients (red peppers, onions, carrots, cream mushrooms, coriander, spring onions and chicken breast fillet). Heat sunflower oil (2 tbsp) in the wok and add all the ingredients (onion cubes, carrots cubes, paprika cubes, peas, vegetables, corn, cream mushroom cubes, spring onion rings, chicken breast fillet cubes and egg slices / strips) one after the other to the wok and fry / stir fry. Deglaze with the light soy sauce (3 tbsp), sweet soy sauce (3 tbsp), sherry (2 tbsp) and rice wine (1 tbsp), season with instant chicken stock (2 tsp) and stir-fry / simmer for another 4 – 5 minutes . Serve fried rice with vegetables, egg and chicken, possibly with a dollop of Greek yogurt or crème fraîche.
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