The finished recipe. Chicken Egg Fried RiceIngredients 1 to 6. 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 GarlicIngredients 7 to 10. 1 tbsp, about 15 g Soy sauce. 1 tsp, about 4 g Toasted sesame oil. 5 g Rapeseed oil. A good grind Black pepperStep 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.Step 2. Crack the egg into the empty side and scramble it with the spatula until just set, then break it up.Step 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.Step 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.
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