Chicken Egg Fried Rice
Makes 1 serving

INGREDIENTS
150 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
170 g Cooked white rice (Cooked yesterday and cold from the fridge. Warm rice turns to mush in the wok. Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
1 large, about 55 g Egg
60 g Frozen peas
30 g Spring onion
1 clove, about 3 g Garlic
1 tbsp, about 15 g Soy sauce
1 tsp, about 4 g Toasted sesame oil
5 g Rapeseed oil
A good grind Black pepper

METHOD
1. Dice the chicken small, season it and fry in the rapeseed oil over the highest heat for three minutes until browned. Push it to one side.
2. Crack the egg into the empty side and scramble it with the spatula until just set, then break it up.
3. Add the garlic and the cold rice, pressing it against the wok and leaving it for thirty seconds at a time so it catches, for about three minutes.
4. Stir in the peas, soy and pepper, cook for a minute more, and finish with the sesame oil and spring onion off the heat.

Contains gluten cereals, eggs, soya and sesame.
Ordinary soy sauce is brewed with wheat. Tamari is brewed without wheat and is a separate ingredient here.

RECIPE NOTES
Takeaway fried rice is cooked in far more oil than this. Five grams is enough when the wok is hot and the rice is cold and dry.
The egg and chicken together are about 40 g of protein, which is where this differs from a side portion of fried rice.

Full recipe: https://www.getfuel8.com/recipes/chicken-egg-fried-rice
