Chicken Fried Rice

🔥 Prep

• Shred the 150g chicken breast into thin strips or bite-sized pieces.
• Crack the 1 egg into a small bowl and beat lightly.
• Thinly slice the 3 spring onions, separating the white and green parts.
• Mince the 4 cloves garlic.
• Break up the 400g cooked rice with a fork to separate grains.
• Measure out 1.5 tbsp soy sauce, 1 tsp vinegar, 2 tbsp oil, and 1 tsp salt into separate bowls.

🔥 Cook

• 1. Heat 2 tbsp oil in a wok or large skillet over medium-high heat until shimmering.
• 2. Add the minced garlic and white parts of the spring onions; stir-fry for 30 seconds until fragrant.
• 3. Add the shredded chicken breast; cook for 4–5 minutes, stirring occasionally, until no longer pink.
• 4. Push the chicken to one side; pour the beaten egg into the empty side and scramble for 20–30 seconds until just set, then mix with the chicken.
• 5. Add the broken-up rice; toss and break up clumps for 2–3 minutes over medium-high heat.
• 6. Drizzle in 1.5 tbsp soy sauce and 1 tsp vinegar; stir continuously for 1 minute to evenly coat the rice.
• 7. Sprinkle 1 tsp salt; taste and adjust seasoning, then stir for another 30 seconds.
• 8. Add the green parts of the spring onions; toss for 20 seconds to wilt slightly.
• 9. Remove from heat and let sit 1 minute before serving.

🔥 Serve

• Spoon the chicken fried rice onto warm plates or a serving bowl.
• Garnish with extra sliced spring onion greens if desired.
• Serve hot with a side of sliced cucumber or a simple green salad.