Chicken Fried Rice

Ingredients

• 2 tbsp (30 ml) olive oil
• 14 oz (400 g) chicken breast, diced
• 4 (200 g) large eggs
• 3 (130 g) carrots, diced small
• 3 (9 g) garlic cloves, minced
• 1 tbsp (15 g) fresh ginger, grated
• 1 1/2 cups (220 g) frozen peas
• 4 cups (780 g) cooked brown rice
• 2 tbsp (30 ml) low-sodium soy sauce
• 1 tbsp (15 ml) rice vinegar
• 4 (60 g) scallions, sliced

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat half the olive oil in a wide pan over medium-high heat and brown the chicken 5-6 minutes, until golden and it reads 165°F (74°C). Lift it out.
2. Scramble the beaten eggs in the pan for a minute, just until set, and lift them out too.
3. Add the rest of the oil with the carrots, garlic and ginger and stir-fry 3 minutes, until the carrots start to soften, then the peas for 1 minute.
4. Add the cold rice, press it flat and leave it 2 minutes to crisp, then toss. Return the chicken and eggs, add the soy sauce, rice vinegar and scallions and toss 1 minute more.