Chicken Fried Rice

INGREDIENTS

• 300 g Rice Basmati
• 500 g Chicken Breast Boneless, skinless
• 3 tbsp Oil
• 1 Onion Chopped
• 2 Garlic Cloves Minced
• 2 Carrots Peeled, diced
• 100 g Peas Frozen
• 2 Eggs Lightly beaten
• 4 tbsp Soy Sauce
• Salt To taste
• Black Pepper To taste
• Coriander Optional, garnish

INSTRUCTIONS

• Begin by rinsing the rice in a sieve and placing it in a saucepan with 600ml of cold water. Bring the mixture to a boil, then reduce it to a simmer.
• Cover the saucepan and let it cook for 10-12 minutes or until the rice becomes tender and the water is fully absorbed.
• Afterward, take it off the heat and let it rest for 5 minutes before fluffing it with a fork. Set it aside.
• While the rice is cooking, preheat a grill or grill pan to medium-high heat. Season the chicken with salt and pepper and grill each side for approximately 5-6 minutes or until fully cooked.
• Once it’s done, let it cool for a few minutes before using a fork to shred it.
• Heat oil in a large frying pan or wok over high heat. Add the onion and garlic and stir-fry for 1-2 minutes until soft and aromatic.
• Next, add the carrots and stir-fry for an additional 3-4 minutes or until they begin to soften.
• Push the vegetables to one side of the pan and pour the beaten eggs into the other side.
• Scramble them for around 30 seconds until they are fully cooked, then mix them in with the vegetables.
• Add the shredded chicken and frozen peas to the pan and stir-fry for another 2-3 minutes or until the peas are heated through.
• Finally, add the cooked rice and soy sauce to the pan and stir-fry for another 3-4 minutes or until the rice is fully coated and heated through. Taste and adjust seasoning with salt and pepper, if needed.
• Serve the dish hot, garnished with fresh coriander if desired.