Eggy Rice with Chicken

Ingredients

• 4chicken fillets, cut into strips
• 30 ml (2 tablespoons)oil
• 4–6eggs
• 30 ml (2 tablespoons)light soy sauce
• 400 gcooked rice
• 1red pepper, seeded and diced
• 1chilli, chopped
• 1 bunchscallions, chopped
• 1 handfulcoriander, chopped

Instructions

1. 1

   Heat the wok

   Heat a wok or large frying pan, then add a little of the oil.

2. 2

   Cook the eggs

   Beat the eggs with the soy sauce. Pour them into the wok and cook quickly, stirring as they set. Transfer the cooked egg to a plate.

3. 3

   Stir-fry chicken

   Heat the wok again and cook the chicken strips, adding a little more oil if needed. Add the red pepper, chilli and scallions, then stir-fry briefly. Transfer the mixture to a plate.

4. 4

   Fry the rice

   Heat the wok with the remaining oil. Add the rice and stir-fry for 3–4 minutes, then return the chicken and egg mixture to the wok. Mix everything together, taste and add more soy sauce if needed.

5. 5

   Serve the rice

   Divide the mixture between four plates and scatter coriander over each portion. Serve with a large bowl of mixed salad.

What is eggy rice with chicken?

This is a home-style wok dish of cooked rice, egg, chicken and vegetables, brought together with light soy sauce. The supplied recipe does not specify a regional origin, but its quick stir-frying method makes it a practical dish for a busy meal.

Separate cooking keeps the egg tender and gives the chicken and vegetables room to cook before they are folded through the rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 447 calories, 43g protein, 0g carbs, 18g fat.

The rice supplies most of the carbohydrates, while the chicken and eggs provide much of the protein. Oil and egg contribute fat, and soy sauce adds sodium; serve with the suggested mixed salad for a fresh vegetable side.

Choosing the ingredients

Cooked rice: use rice that is already cooked, as the recipe directs. If it is freshly cooked, spread it out briefly so excess steam can escape before frying.

Chicken: cut the fillets into strips of similar thickness so they cook at a similar rate. Red pepper, chilli and scallions bring colour and a mix of sweet, sharp and spicy flavours.

Managing the wok

Hot pan: heat the wok before adding oil and ingredients. Work in batches if the pan is too crowded, since a packed wok can release moisture and slow the cooking.

Oil: the recipe uses 30 ml in total, added in stages. Start with a little, then add more as needed for the chicken and rice.

Getting tender egg

Egg mixture: beat the eggs with the soy sauce before pouring them into the hot wok. Stir as they cook and take them out as soon as they have set, so they stay soft rather than turning dry.

Cooking the chicken and vegetables

Chicken: stir-fry the strips until cooked through before adding the vegetables. The recipe does not give a specific cooking time, so use the chicken's appearance and doneness as your guide.

Vegetables: add the pepper, chilli and scallions after the chicken, then stir-fry briefly as directed. They should be heated through while retaining some texture.

Frying and finishing the rice

Rice: stir-fry it for 3–4 minutes, moving it around the wok so it heats evenly. Break up any clumps as you mix.

Seasoning: return the chicken and egg to the pan and combine everything. Taste before adding extra soy sauce, as the amount needed depends on the rice and your preference.

What to serve alongside

The recipe suggests a large bowl of mixed salad. Serve it alongside the hot rice for a fresh contrast, and scatter the chopped coriander over the portions just before serving.

Recipe notes & tips

• Prepare and chop the ingredients before heating the wok, as the cooking moves quickly.
• Keep the cooked egg and chicken on separate plates until the rice is fried.
• Use a large wok or pan so the rice can be stirred without spilling.
• Add soy sauce gradually and taste the finished mixture before adding more.
• Chop the coriander shortly before serving to keep it fresh.

Variations

• Adjust the chilli: use less for a milder dish or more for extra heat.
• Add vegetables: stir-fry extra diced pepper or another quick-cooking vegetable with the listed vegetables.
• Use different herbs: replace the coriander with chopped parsley if preferred.
• Change the protein: use strips of cooked turkey in place of the chicken.
• Make it more eggy: use six eggs rather than four.

Common mistakes to avoid

• Crowding the wok: the ingredients may steam rather than fry; cook in batches if needed.
• Overcooking the egg: it can become dry; transfer it out as soon as it has set.
• Adding the rice too soon: the recipe calls for cooking it after the chicken and egg; keep those aside until then.
• Pouring in too much soy sauce: it can make the dish overly salty; taste before adding extra.
• Skipping the final mix: fold the chicken and egg back through the rice so each serving includes all the components.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 2 days. Reheat until steaming hot throughout, stirring well; avoid reheating more than once.

Frequently asked questions