Chicken Fried Rice

• Jasmine Rice(300 g)
• Chicken breast(500 g)
• Eggs(3)
• Onion(1)
• Carrot(1)
• Peas(150 g)
• Garlic(3 cloves)
• Rapeseed Oil(2 tbsp)
• Sesame oil(1 tbsp)
• Soy sauce(3 tbsp)
• Oyster Sauce(2 tbsp)
• Green Onions(3)
• Salt(½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Cook {Jasmine Rice} in plenty of water until just tender, about 10 minutes. Drain well, spread it on a tray or large plate, and let the steam escape while you prep the rest.

   ~10 min

2. 2

   While the rice cooks, slice the {Chicken breast} into bite-size pieces. Finely chop the {Onion}, dice the {Carrot}, mince the {Garlic}, and thinly slice the {Spring Onion}.

   ~10 min

3. 3

   Heat a large wok or frying pan with {Vegetable oil}. Add the {Chicken breast}, {Salt}, and {Black pepper}, then cook for 5 minutes, stirring often, until lightly golden and cooked through. Push to one side.

   ~5 min

4. 4

   Crack in the {Eggs} and scramble for 1 minute. Add the {Onion}, {Carrot}, {Garlic}, and {Peas}, then stir-fry for 3 minutes until the onion softens and the peas are hot.

   ~4 min

5. 5

   Add the cooked {Jasmine Rice}, {Soy sauce}, {Oyster Sauce}, and {Sesame oil}. Toss and stir-fry for 4 minutes until the rice is hot, evenly coated, and starting to pick up a little golden color. Fold through most of the {Spring Onion}.

   ~4 min

6. 6

   Serve the fried rice scattered with the remaining {Spring Onion}.