Chicken and Egg Fried Rice

This chicken and egg fried rice combines tender marinated chicken, fluffy scrambled eggs, and day-old rice tossed together in a hot pan. Ready in under 30 minutes, it is a satisfying one-pan meal.

📝 Ingredients

• 5 cups leftover rice (day-old, cold)
• 1 tablespoon Maggi Savor
• 6 grams Maggi Magic Sarap
• 8 oz boneless chicken breast (diced)
• 3 pieces eggs (beaten)
• 1/2 cup frozen green peas
• 1/4 cup green onions (chopped)
• 6 cloves garlic (minced)
• 6 tablespoons cooking oil

👨‍🍳 Instructions

1. 1Combine the diced chicken breast and Maggi Savor in a bowl. Mix well and let it sit for 5 minutes.
2. 2Heat 2 tablespoons of cooking oil in a pan over medium-high heat. Pour in the beaten eggs and cook while stirring until scrambled and firm. Break into small pieces, then set aside.
3. 3Heat the remaining oil in the same pan. Add the marinated chicken and cook for 3 to 5 minutes or until cooked through. Smaller pieces cook faster and mix better with the rice.
4. 4Add the garlic and cook until it starts to brown.
5. 5Add the green peas and stir to combine.
6. 6Put the leftover rice into the pan. Toss to combine and cook over high heat for 2 minutes. Leftover rice works best because it is less sticky.
7. 7Add the Maggi Magic Sarap and continue cooking for 3 minutes while tossing.
8. 8Return the cooked eggs to the pan. Add the green onions and toss to combine.
9. 9Transfer to a serving plate and serve.