Cheat's Chicken Egg Fried Rice

Name: Cheat's Chicken Egg Fried Rice with Mixed Veggies
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 10 ML of Soy sauce; 40 ML of Teriyaki sauce; 10 Grams of Ginger garlic paste; 15 ML of Sesame oil; 350 ML of Water; 150 Grams of Long grain rice; 145 Grams of Sweet corn kernels; 100 Grams of Green peas; 1 Piece of Carrot; 1 Piece of Chicken stock cube; 20 Grams of Oyster sauce; 40 Grams of Spring onion; 2 Piece of Organic Eggs; 0 Tsp of Salt; 0 Tsp of Black pepper

with Mixed Veggies

Everything you love about a fried rice done simple in one tray and baked in the oven!

63 Reviews

Cals 748 · Prot 59 · Carbs 91 · Fat 14

Family Friendly

50 min

Cheat's Chicken Egg Fried Rice with Mixed Veggies

Everything you love about a fried rice done simple in one tray and baked in the oven!

63 Reviews

Cals 748 · Prot 59 · Carbs 91 · Fat 14

Family Friendly

Ingredients

Chicken

Chicken breast

400 Grams

Soy sauce 9*10*11*

10 ML

Teriyaki sauce 8*9*10*

40 ML

Ginger garlic paste

10 Grams

Sesame oil 3*9*

15 ML

Baked Rice

Water

350 ML

Long grain rice

150 Grams

Sweet corn kernels

145 Grams

Green peas

100 Grams

Carrot

1 Piece

Chicken stock cube 4*5*9*15*

1 Piece

Oyster sauce 8*10*

20 Grams

Eggs

Spring onion

40 Grams

Organic Eggs 5*

2 Piece

Salt

0.3 Tsp

Black pepper

0.3 Tsp

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *8 Molluscs, *3 Sesame Seeds, *4 Milk, *5 Eggs, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3108 / 748
Fats (g)	13.7
of which saturated (g)	3.5
Carbohydrates (g)	91
of which sugars (g)	17.9
Fibers (g)	4.8
Proteins (g)	58.6
Salt (g)	7.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat the oven to 200°C / 180°C fan.
Boil water in a kettle.
Rinse and drain the rice, corn, and peas.
Peel and chop the carrots into small cubes or bite-sized pieces.
Dissolve the chicken stock cube in the measured boiled water, and mix in the oyster sauce.
Set the cooking sauce aside.

2 Bake rice

In a large baking dish, add the rice, corn, carrot and peas.
Pour the cooking sauce over.
Shake to spread evenly, ensuring that the rice is submerged under the sauce.
Cover with the foil.
Bake for 25 min.

Tip! Make sure you use a larger baking dish or casserole to accomodate for the 3 and 4 ppl boxes.

3 Marinate chicken

Meanwhile, chop the chicken into small bite-sized pieces.
In a bowl, combine the chicken with the teriyaki sauce, soy sauce, ginger garlic paste, and sesame oil.
Mix and set aside.

4 Bake chicken

Remove the foil, and add the chicken on top of the rice.
Spread the chicken in a single layer across the rice.
Bake, uncovered for 20 min until the chicken is cooked through, and the rice has absorbed all the water and is fluffy.
Remove from the oven.
Cover with the foil and let it rest for 5 min until serving.

5 Fry eggs

Meanwhile, finely chop the spring onions.
Heat a small frying pan with a drizzle of oil.
Once hot, add a handful of spring onions and the eggs with a pinch of salt and pepper.
Scramble for 1-2 min until fluffy.