- 2 tbsp vegetable oil divided
- 1 chicken breast
- white pepper or black pepper
- 400g/3 cups day old cooked long grain rice
- 4-5 canned water chestnuts diced
- 1 carrot diced
- 2 eggs
- 85g/2/3 cup frozen peas
- 2 tbsp light soy sauce
- 1 tsp sesame oil optional
- 2-3 green onions sliced
- Chinese chilli oil to serve
Prepare the ingredients before starting to cook. Slice the chicken breast is small pieces and season with salt and white pepper. Beat the eggs with salt and pepper in a bowl and set aside. Measure out the peas and dice the carrots and water chestnuts.
Heat 1 tablespoon of the vegetable oil in a wok or a large pan and cook the chicken and carrots for 5 minutes until cooked all the way through. Remove to a plate.
Add the eggs to the wok and scramble them into large pieces. Then push to one side of the wok, add another tablespoon of oil and bring in the rice to the wok, stir until it’s heated through. Then add the water chestnuts, frozen peas and the soy sauce, stir fry for a couple of minutes, then bring the chicken and carrots back to the pan, stir fry until everything is hot. Taste and add a touch of soy sauce if needed and the sesame oil, top with sliced green onions. Serve with Chinese chilli oil.
Calories: 383kcal | Carbohydrates: 47g | Protein: 21g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1197mg | Potassium: 443mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2906IU | Vitamin C: 11mg | Calcium: 46mg | Iron: 2mg