The takeout classic, golden chicken and egg through seasoned rice

≈ $2.36/serving$2.41at the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• jasmine rice1 cup
• chicken thigh (boneless, skinless)350 g
• egg2 ea
• frozen peas1 cup
• carrot1 ea
• green onion3 stalks
• garlic2 cloves
• soy sauce3 tbsp
• sesame oil2 tsp

Method

1Rice on

• •Rinse the jasmine rice under cold water until the water runs clear.
• •Add the jasmine rice to a pot with 1¼ cups salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 12 minutes until the water is absorbed.
• •Spread the rice on a tray to cool and dry while you cook.

2Prep

• •Meanwhile, cut the chicken thighs into 3/4 inch pieces.
• •Finely dice the carrot.
• •Thinly slice the green onions, keeping the white and green parts separate.
• •Mince the garlic.
• •Beat the eggs in a small bowl.

3Cook the chicken

• •Heat 1 tbsp oil in a wok over high heat until it shimmers.
• •Add the chicken in a single layer and cook 4 to 5 minutes, tossing once, until golden and cooked through.
• •Add the garlic, carrot and the white parts of the green onions and stir-fry 1 minute until fragrant.

4Fry the rice

• •Push everything to the side and add 1 tbsp oil to the middle.
• •Pour in the eggs and scramble 30 seconds until just set.
• •Add the cooled rice and the peas and toss to combine.
• •Stir-fry 3 minutes, pressing the rice against the hot wok, until it starts to crisp in spots.
• •Drizzle in the soy sauce and sesame oil and toss 1 minute until every grain is coated.

5Plate

• •Season to taste with pepper.
• •Divide between two bowls.
• •Garnish with the green parts of the green onions.