Chicken Fried Rice

Ingredients

• 2 tsp oil
• 300 g skinless, boneless chicken, cut into small cubes
• 1 tbsp oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 1 cup long grain rice
• 4 tsp MAGGI Chicken Stock Powder
• 2 cups water
• 1 red pepper, chopped into small cubes
• 1 cup frozen peas
• 2 tbsp soy sauce
• 2–3 spring onions, sliced diagonally
• Egg strips (optional)

Optional Add-ins

Mushrooms, carrots, celery, and bean sprouts can be added or substituted.

Method

1. Heat 2 tsp oil in a large frying pan. Add chicken and stir-fry over high heat until browned. Remove to a bowl.
2. Add 1 tbsp oil to the pan, then add onion, garlic, and rice. Cook, stirring, for 2 minutes.
3. Stir in the chicken stock powder and water. Bring to the boil, stirring.
4. Cover the pan with a lid, reduce heat to very low, and cook for 10 minutes.
5. Stir in the cooked chicken, red pepper, and peas. Replace the lid and cook for another 5–8 minutes, or until chicken is cooked, rice is tender, and liquid is absorbed. Stir occasionally.
6. Just before serving, stir in the soy sauce, spring onions, and egg strips if using.

Egg Strips (Optional)

1. Beat 1 egg with 1 tsp water in a bowl.
2. Heat 1 tsp oil in a frying pan. Add the egg mixture and swirl to create a thin layer.
3. Cook without stirring until set. Roll up, remove from pan, and cut into thin strips.