Chicken, Egg, and Vegetable Fried Rice
Main Courses
Date: June 7, 2017
  • 1 pound chicken breast, cut into pea sized pieces
  • 1 medium size carrot, cut into tiny pieces
  • 2 small Persian (or Japanese) cucumbers, tiny dice
  • 4 eggs
  • 6 scallions, cut into tiny pieces, about 1 cup
  • 6 cups cooked rice (preferably sushi rice)
  • 6 tablespoons cooking oil
  • 1 teaspoon grated ginger
  • 1 tablespoon Chinese cooking wine
  • 4 tablespoons soy sauce
  • 2 tablespoons chicken bouillon powder
  • 1 tablespoon corn starch
  • 4 tablespoons sea salt
  • 1 teaspoon white pepper
  • 2 tablespoons special chill sauce (optional)
Preparation Steps:
  1. Mix the eggs and half of the scallions with 1 tablespoon of salt thoroughly - as though you were making scrambled eggs.
  2. Heat 2 tablespoons cooking oil in a wok or frying pan.
  3. Pour egg mix in, cooking over moderately high heat for about 1 minute, until it is fully cooked; set aside.
  4. Prepare the Chicken: Place the meat in a bowl or a deep dish, add cooking wine, 1 tablespoon salt, white pepper, 2 tablespoons soy sauce, and corn starch; mix together thoroughly.
  5. Heat 2 tablespoons of oil in a pan or wok.
  6. Add ginger and a pinch of scallions and sauté over moderate heat for about 1 minute.
  7. Add the chicken, stirring constantly over moderate heat. Then add the rest soy sauce, cook about 3 to 4 minutes until it is fully cooked, set aside.
  8. Prepare the Fried Rice: Heat 2 tablespoons of oil in the wok or pan. Add the rest scallion and 2 tablespoons salt and continue to cook over medium heat for about 1 minute.
  9. Add the carrot and cucumber, cooking for 2 minutes more. Then add rice and cooked chicken and stir constantly.
  10. Finally add the cooked eggs, stir and make sure all ingredients are evenly blended.
  11. Add the chill sauce (optional) and stir again, until it is fully incorporated.
  12. Serve with other Chinese dishes or enjoy alone.

This dish can be used for breakfast, lunch or dinner and is a great addition to any diet due to its protein, gluten-free carbs and vegetables.

Yield: 4-6 Servings

Whisk Kitchen | A Community of Cooks

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