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Chicken fried rice

Why it worksEverything is cooked before the rice goes in. If you add raw ingredients to the rice, the pan cools down and the rice goes soggy.

Ingredients

• 250 g white rice
• 400 g chicken thigh fillet
• 150 g frozen peas
• 150 g carrots
• 2 eggs
• 10 g garlic
• 40 ml soy sauce
• 20 ml sunflower oil

Method

1. Cook the rice the day before as the packet says. Spread it out on a plate so it cools fast. Put it in the fridge as soon as it is cold and use it within 2 days. Fresh rice turns sticky when fried.
2. Cut the chicken into small pieces. Chop the carrot and garlic.
3. Heat half the oil in a large frying pan on high heat. Fry the chicken for 5–6 minutes, until brown and cooked through. Put it on a plate.
4. Add the rest of the oil and fry the carrot for 3 minutes. Add the frozen peas and garlic. Push everything to one side, crack the eggs into the empty space and stir until just set.
5. Add the cold rice, the chicken and the soy sauce. Fry for 3 minutes on high heat, stirring all the time, until the rice is hot all the way through.

A portion: about 720 kcal · 40 g protein · 77 g carbs · 26 g fat