Ingredients
- 100 grams boneless chicken breasts
- 1 teaspoon light soy sauce (for chicken seasoning)
- 2 cups cooked rice
- 2 eggs
- 1 clove garlic (finely chopped)
- 0.25 cup carrots (small diced)
- 0.25 cup onion (small diced)
- 0.17 cup frozen green peas
- 0.17 cup frozen sweet corn
- 1 to 1.5 spring onion (cut into thin slices)
- 1.5 to 2 tablespoons vegetable or sunflower oil
Preparation of Sauce
- 1.5 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 0.5 teaspoon sesame oil
- 0.13 teaspoon white or black pepper
- 0.25 teaspoon dark soy sauce
Instructions
- Dice the chicken into small cubes. Season the chicken pieces with 2 teaspoons of light soy sauce. Mix it well and set aside.
- Cut the carrot and onion into small dices. Finely chop the garlic cloves. Cut spring onion into thin slices.
- In a small mixing bowl, add all the sauce ingredients. Mix well and set it aside.
- Whisk 2 eggs and set it aside.
- Heat 1 tablespoon oil in a wok or pan.
- Pour the egg in. Once the egg is almost set, break it into small pieces.
- In the same pan, drizzle 2 to 3 tablespoons of oil.
- Add the chicken pieces and stir fry it on medium-high heat.
- Push the chicken to one side and add the chopped garlic. Stir it for a few seconds.
- Add the diced onions. Stir it for few seconds, then follow with the carrots, green peas and sweet corn. Stir fry for 2 to 3 minutes untill the veggies are tender-crisp.
- Next, add the rice and pour in the sauce mixture. Stir fry it fast for 1 to 2 minutes to combine all ingredients.
- After the sauce and all ingredients are evenly mixed, add the fried egg and spring onions.
- Stir and cook it for another 1 minute. Remove it from heat and transfer to serving plate.
- Garnish the dish with chopped spring onions. If you like it spicy, you can add some chilli oil on top.
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