Easy Chicken Fried Rice

Ingredients

• 400g Cooked rice, cold, from about 150g dry rice, cooled within an hour of cooking and chilled
• 1 large (about 250g) Chicken breast, cut into small 1cm pieces
• 2 Eggs, beaten
• 100g Frozen peas
• 4 Spring onions, sliced
• 2 cloves Garlic, finely chopped
• 2 tbsp Vegetable oil
• 3 tbsp Soy sauce

You’ll need: Large frying pan or wok

Method

1. 1

   Break up any clumps in the cold rice with your fingers.

2. 2

   Heat 1 tbsp oil in a large frying pan or wok over high heat. Cook the chicken for 5–6 minutes, stirring, until golden and cooked through with no pink inside.

3. 3

   Push the chicken to one side. Pour the eggs into the empty space and stir until scrambled, then mix into the chicken.

4. 4

   Add the remaining oil, the rice, peas and garlic. Stir-fry for 4–5 minutes, until the rice is steaming hot all the way through.

5. 5

   Stir in the soy sauce and most of the spring onions. Serve topped with the rest of the spring onions.