Asian chicken fried rice

Ingredients for 2 servings:

• 2 tbsp ginger
• 1 garlic clove(s)
• 2 carrots
• 2 spring onions
• 400 g chicken breast
• 1 ½ cup(s) rice, approx. 150 ml each
• 2 eggs
• e.g. sesame oil
• 2 tbsp soy sauce
• 2 tbsp fish sauce, vegan (no-fish sauce) or oyster sauce
• 1 cup peas, frozen

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Chop the ginger and garlic. Dice the carrots. Slice the spring onions into rings, reserving the green and white parts separately. Cut the chicken breast into bite-sized pieces. Wash the rice and cook according to the package instructions. Beat the eggs and fry over low heat until fluffy scrambled eggs, then set aside. Sauté the ginger, garlic, and white spring onion rings until fragrant. Then add the carrots and peas and sauté for 2-3 minutes. Remove everything from the pan and set aside. Sauté the chicken in sesame oil until the meat is pale white on the inside and nicely browned on the outside. Add the soy sauce and no-fish sauce. Then add the mixed vegetables, scrambled eggs, and rice and fry for another 2-3 minutes. Garnish with the green spring onion rings before serving.