Focused recipe
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.
Asian Chinese Filipino Updated 5/19/2014
Ingredients
Measured from the catalog payload.
- 5 cups leftover rice cold
- 1 tablespoon maggi savor
- 6 grams maggi magic sarap
- 8 oz boneless chicken breast diced
- 3 pieces egg beaten
- 1/2 cup frozen green pea
- 1/4 cup green onion chopped
- 6 cloves garlic minced
- 6 tablespoons cooking oil
Instructions
9 cooking steps
- Combine the diced chicken breast and Maggi Savor in a bowl. Mix well and let it sit for 5 minutes.
- 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.
- 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.
- Add the garlic and cook until it starts to brown.
- Add the green peas and stir to combine.
- 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.
- Add the Maggi Magic Sarap and continue cooking for 3 minutes while tossing.
- Return the cooked eggs to the pan. Add the green onions and toss to combine.
- Transfer to a serving plate and serve.
Catalog details
Useful for browsing and sync.
Dinner, Lunch, Main Course, Main Dish, Chicken chicken recipe, comfort food, fried rice, quick Public recipe Revision 1