Chicken Stir Fry with Egg Fried Rice |

Name: Chicken Stir Fry with Egg Fried Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3 chicken fillets, washed, dried, and cut into slivers; 2 tbsp sesame oil (or peanut oil if preferred); 4 green spring onions, sliced at an angle; 2 tsp grated fresh ginger; 2 cloves garlic, minced; 1 green chili, chopped (more if you like it hot); 1 small red pepper, chopped; 1 small orange pepper, chopped; 100 g snow peas (mange tout), halved; 1/2 head broccoli, cut into small florets, thick stems removed; 3 zucchini (courgettes), chopped into bite-sized pieces; 2 tbsp rice wine (or medium-dry sherry); 2 tbsp soy sauce; 2 tbsp oyster sauce; A sprinkle of fish sauce (for seasoning); 2 tbsp sesame seeds, dry roasted in a pan for 2 minutes; 1 cup jasmine rice, cooked, drained, and cooled; 2 eggs, lightly beaten

Description

Chicken Stir Fry with Egg Fried Rice brings your dinner to life. Full of fresh vegetables and tender chicken, it’s ready in 35 minutes.

Ingredients

Units Scale

3 chicken fillets, washed, dried, and cut into slivers
2 tbsp sesame oil (or peanut oil if preferred)
4 green spring onions, sliced at an angle
2 tsp grated fresh ginger
2 cloves garlic, minced
1 green chili, chopped (more if you like it hot)
1 small red pepper, chopped
1 small orange pepper, chopped
100 g snow peas (mange tout), halved
1/2 head broccoli, cut into small florets, thick stems removed
3 zucchini (courgettes), chopped into bite-sized pieces
2 tbsp rice wine (or medium-dry sherry)
2 tbsp soy sauce
2 tbsp oyster sauce
A sprinkle of fish sauce (for seasoning)
2 tbsp sesame seeds, dry roasted in a pan for 2 minutes
1 cup jasmine rice, cooked, drained, and cooled
2 eggs, lightly beaten

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Instructions

Cook 1 cup jasmine rice according to instructions.
Drain, steam, and set aside in a bowl to cool.
Heat a little oil in a pan and cook 2 eggs like an omelette.
Flip, then pull the pieces apart and set aside for the rice.
Heat 2 tbsp sesame oil in a wok.
Add 2 cloves of minced garlic, 4 sliced spring onions, 1 green chopped chili, and 2 tsp grated ginger. Stir-fry for about 1 minute until fragrant.
Add 1 small red pepper chopped, 1 small orange pepper chopped, and 100 g snow peas. Stir-fry for 2 minutes.
Add 1/2 head of broccoli florets and 3 chopped zucchini. Stir-fry until the vegetables are tender but still crisp.
Sprinkle in 1 tbsp soy sauce, 1 tbsp oyster sauce, and a dash of fish sauce.
Toss, then transfer the vegetables to a bowl.
In the same wok, add a little more sesame oil and stir-fry 3 chicken fillet slivers with 1 tbsp soy sauce, 1 tbsp oyster sauce, 2 tbsp rice wine (or sherry), and a dash of fish sauce.
Cook for about 4 minutes until the chicken is done.
Add cooled jasmine rice and scrambled eggs to the wok. Stir to combine and heat through.
Return the vegetables to the wok and stir-fry everything together for an additional 2 minutes.
Sprinkle 2 tbsp roasted sesame seeds over the top and serve immediately.

Notes

Created, Prepared, Tried and Tested by Gail