Stir-Fried Chicken and Rice with Vegetables

Ingredients

• 180g Raw chicken breast
• 200g White rice, long grain, raw
• 100g Egg
• 80g Raw mature carrots
• 60g Canned sweet green peas, drained and rinsed
• 10g Garlic, raw
• 10g Canola oil
• 20g Raw green onions

Method

1. 1Start by cooking the white rice according to package directions (1 cup long grain rice typically takes 18-20 minutes). Once cooked, spread it on a plate to cool slightly - this prevents the grains from clumping during frying.
2. 2While rice cooks, prepare ingredients: mince the garlic finely (about 2 cloves from your 8g), dice the carrots into small 1/4-inch pieces, and chop the green onions into 1-inch segments, separating white and green parts.
3. 3In a bowl, beat the 100g egg with a fork until well combined.
4. 4Heat 10g canola oil in a large wok or 12-inch skillet over medium-high heat (about 375°F/190°C). Once shimmering, add the diced 180g raw chicken breast and cook for 6-7 minutes, stirring frequently, until the chicken is cooked through and no longer pink (internal temp 165°F/74°C). Season lightly with salt.
5. 5Push the cooked chicken to the side of the pan. Add the beaten egg to the empty space and scramble for 2-3 minutes until cooked through, breaking it into small pieces. Mix the cooked egg with the chicken.
6. 6Add the diced carrots to the pan and stir-fry for 2 minutes until they begin to soften slightly. Add the minced garlic and cook for 30 seconds until fragrant.
7. 7Add the cooled cooked rice to the pan in portions, breaking up any clumps. Stir-fry for 3-4 minutes, tossing constantly to evenly distribute the chicken, eggs, and garlic throughout the rice.
8. 8Add the 60g canned peas (drained and rinsed) and the white parts of the green onions. Toss for 1-2 minutes until everything is heated through. Season with salt and white pepper to taste.
9. 9Top with the green parts of the green onions and serve immediately while hot. The rice should be light and separated, not clumped.