Fried Egg Rice with Crispy Chicken and Colorful Vegetables
A true classic of Asian cuisine: Golden-brown fried rice meets tender, marinated chicken and crunchy stir-fry vegetables. Using rice cooked the day before ensures the dish becomes perfectly grainy and authentic – ideal for a quick, wholesome dinner.
Nutrition per 100g
Portion Calculator
Ingredients
- 600 g rice (eg. jasmin, already cooked approx. 1800g)
- 1000 g chicken breast
- 550 g eggs (10 pieces)
- 10 g vegetable oil for the eggs
- 30 g sesame oil
- 300 g green peas (frozen)
- 200 g edamame (frozen)
- 15 g garlic (2-3 cloves)
- 100 g Sambal Oelek
- 250 g fresh carrots (3-4 pieces)
- 10 g dark soy sauce (1 tbsp)
- 30 g light soy sauce (3 tbsp)
- 30 g ginger
- 30 g dried onions
- 100 g scallions
Mise en Place
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Prepare all ingredients so they are within reach when you need them.
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The chicken should be cut into 2-3 cm cubes.
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Cut the carrots into bite-sized pieces
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ensure the green peas and edamame are thawed.
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Finely chop the ginger and garlic.
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Crack the eggs and whisk them in a cup.
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mix the soy sauces with the Sambal Oelek
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Cook the rice or, even better, use already cooked rice that has spent a day in the refrigerator.
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You need a really large pan or even better a wok and a laddle
Instructions
Take the really large pan or the wok and set the stove to maximum heat.
Let the pan get hot, then add the vegetable oil.
Fry the eggs until fluffy.
Set the eggs aside and clean your pan.
Reheat the pan and add the sesame oil. Briefly sauté/fry the ginger to release its aromas, then add the garlic — but be careful not to burn the garlic.
Add the chicken breast and fry until golden.
Add the vegetables (edamame, green peas, and carrots) and sauté them briefly
Add the rice (ideally from the previous day) to the pan and mix everything — preferably with a ladle. If necessary, add a little more sesame oil and continue frying well.
Add the eggs, but make sure you scramble them on the side even more before adding and mix it with the rest.
Add the Sambal Oelek / soy sauces mixture — ideally in a circular motion along the edge of the pan.
Continue frying and stirring until the rice has taken on the color of the sauces.
Once satisfied, remove the food from the heat and let it cool down.
Slice the scallions and add them to the meal along with the dried onions.
Portion and vacuum-seal your "freezermeal.me packs."
Let the dish cool. Divide into portion-sized freezer bags.
Use vacuumer to remove the air and seal. Label with date and contents
Thaw overnight in the refrigerator or in microwave. Reheat in a pan or 4 min at 600 Watt in microwave until hot throughout.