Chicken and Egg Fried Rice

From ‘5 Ingredients 10 Minutes’ Print Book page 172
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The name of this dish sounds a bit philosophical. I mean, which came first? But you don’t have to be a scholarly type to enjoy the simple, comforting pleasure of fried rice.

On different occasions, I’ve used par-cooked commercial rice and homemade rice that I’ve frozen, both with great results. If you do need to cook your rice from scratch, make sure you allow it to cool properly for half an hour before you fry it so that it has time to be in a frying frame of mind.

Serves: 2
Takes: 10 minutes
1 chicken breast, finely sliced into ribbons
380g (14oz) cooked rice, preferably basmati
2 eggs, lightly beaten
2 tablespoons soy sauce
3 spring onions, finely sliced

1. Heat a few tablespoons peanut oil or other vegetable oil in a large frying pan or wok. Stir-fry chicken over a high heat for a few minutes or until cooked through.

2. Add rice and eggs. Continue to stir fry until the eggs are set and the rice is hot.

3. Season with soy and serve scattered with the spring onions.

Variations

vegan – replace eggs and chicken with about 150g smoked tofu, crumbled, and a pinch of chilli flakes and/or ground turmeric.

vegetarian – skip the chicken and increase the eggs to 3 or 4.

healthier – stir-fry a few handfuls of chopped vegetables such as red peppers, carrots, celery, courgettes or peas in with the chicken.

rice-free – replace rice with a drained can of lentils.

gluten-free – replace soy sauce with tamari, a gluten-free soy, also see paleo below.

carb lovers / more substantial – use extra rice.

more veg – add extra peas such as snowpeas or sugar snap peas to the minted peas.

paleo/low carb – replace steamed rice with grated raw veg such as broccoli or cauliflower or zucchini.

carnivore – add chopped Chinese sausage.