Chicken Vegetable Fried Rice

• Chicken breast(400 g)
• Steamed Rice(700 g)
• Eggs(3)
• Carrot(1)
• Peas(150 g)
• Onion(1)
• Garlic(3 cloves)
• Green Onions(3)
• Soy sauce(3 tbsp)
• Oyster Sauce(1 tbsp)
• Sesame oil(1 tbsp)
• Rapeseed Oil(2 tbsp)
• Salt(½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Slice the {Chicken breast} into small bite-size pieces. Finely chop the {Onion}, mince the {Garlic}, dice the {Carrot}, and slice the {Green Onions}. In a small bowl, mix the {Soy sauce}, {Oyster Sauce}, and {Sesame oil}.

   ~10 min

2. 2

   Heat a large wok or frying pan over high heat with {Vegetable oil}. Add the {Chicken breast}, {Salt}, and {Black pepper}, then stir-fry until lightly golden and cooked through, 5 minutes.

   ~5 min

3. 3

   Push the chicken to one side. Crack in the {Eggs} and scramble until just set, about 1 minute. Add the {Onion}, {Carrot}, {Garlic}, and {Peas}, then stir-fry for 3 minutes until the vegetables are tender-crisp.

   ~4 min

4. 4

   Add the {Steamed Rice} and pour in the soy mixture. Break up the rice and toss everything together for 3 minutes until the grains are hot, glossy, and evenly coated. Stir through most of the {Green Onions}, saving a little for serving.

   ~3 min

5. 5

   Serve the fried rice in bowls and scatter over the remaining {Green Onions}.

   ~3 min