Chicken Fried Rice
Cold cooked rice stir-fried with chicken, egg, peas and carrots.
25 min · 4 servings
Ingredients
- 3 cups cooked Cold Rice
- Vegetable Oil
- 450g Chicken Breast (cubed)
- Onion
- Frozen Peas and Carrots
- 2 Eggs
- Soy Sauce
- Oyster Sauce
- Sesame Oil
- Salt
- Pepper
Method
- Stir-fry chicken until cooked; remove.
- Stir-fry onion, peas, carrots; push to side; scramble eggs.
- Add cold rice, chicken, and sauces; stir-fry 5–7 minutes until well combined.
- Season to taste.
From The Edible Codex · 261 recipes
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