Pulled Chicken Egg Fried Rice
Fried rice was invented sometime during the Sui dynasty in Yangzhou, located within the eastern Jiangsu province of China.
Cals 709 · Prot 41 · Carbs 95 · Fat 23
Tips for Kids
Family Friendly
25 min
Fried rice was invented sometime during the Sui dynasty in Yangzhou, located within the eastern Jiangsu province of China.
Cals 709 · Prot 41 · Carbs 95 · Fat 23
Tips for Kids
Family Friendly
Ingredients
Fried rice
Pulled chicken
300 Grams
Jasmine rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Carrot
1 Piece
Sugar snap peas
100 Grams
Spring onion
40 Grams
Vegetable oil
1 Tbsp
Organic Eggs
5*
1 Piece
Soy sauce
9*10*11*
30 ML
Sweet soy sauce
9*10*11*14*
15 ML
Sriracha sauce
14 Grams
Allergens
*5 Eggs, *9 Soya, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide
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) | 2970 / 709 |
| Fats (g) | 23.2 |
| of which saturated (g) | 6.5 |
| Carbohydrates (g) | 95 |
| of which sugars (g) | 15 |
| Fibers (g) | 5.5 |
| Proteins (g) | 41.2 |
| Salt (g) | 3.6 |
*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 Boil rice
- Rinse the rice.
- Add the rice, a pinch of salt and the measured water to a pot with a lid.
- Bring to a boil over a high heat.
- Once boiling, reduce the heat to low and cover.
- Cook for 10-12 min or until the water is absorbed and the rice is cooked.
- Once cooked, remove the pot from heat.
- Reserve until step 5.
Tip! This recipe works best with cold rice that's been cooked the day before. Simply cook the rice, store in the fridge and then add it to the stir-fry the next day.
2 Prep
- Meanwhile, peel and grate the carrot.
- Trim and chop the sugar snap peas in half.
- Trim and finely slice the spring onion.
Tip! If cooking for kids, set aside a portion of the carrots and snow peas to fry separately. Reserve a portion of the spring onion.
3 Scramble egg
- Heat a large non-stick pan over a medium-high heat with a drizzle of oil.
- Once hot, add the eggs.
- Stir-fry for 1-2 min, scrambling with a spatula as you go.
Tip! If cooking for kids, set aside a portion of the scrambled egg.
4 Fry veg
- Add the carrots, snap peas and the pulled chicken to the pan with a pinch of salt.
- Fry for 5 min or until the vegetables begin to soften.
Tip! If cooking for kids, heat a separate pan over a medium heat with a drizzle of oil. Once hot, add a portion of the carrots and snap peas and fry separately for 6 min. After 6 min, transfer the vegetables to a plate. Return the pan to a medium heat and add a portion of the pulled chicken fry for 5 min.
5 Add rice
- Once the rice is cooked, add it to the pan followed by the soy sauce, sweet soy sauce, sriracha (spicy!) and spring onion (reserve some for garnish).
- Fry for 1 min.
- Toss to coat.
Tip! If cooking for kids, set aside a portion of plain cooked rice before adding to the pan.
6 Serve
- Serve the Pulled Chicken Egg Fried Rice.
- Garnish with the remaining spring onion.
Tip! If cooking for kids, serve the cooked vegetables, cooked rice, scrambled egg and pulled chicken separately. Serve the spring onion as 'sprinkles' to the side.
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