Chicken and Egg Fried Rice

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. 1

   Combine the diced chicken breast and Maggi Savor in a bowl. Mix well and let it sit for 5 minutes.

2. 2

   Heat 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. 3

   Heat 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. 4

   Add the garlic and cook until it starts to brown.

5. 5

   Add the green peas and stir to combine.

6. 6

   Put 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. 7

   Add the Maggi Magic Sarap and continue cooking for 3 minutes while tossing.

8. 8

   Return the cooked eggs to the pan. Add the green onions and toss to combine.

9. 9

   Transfer to a serving plate and serve.