Prep: 15 minutes
Cook: 15 minutes
Serves: 4
Difficulty: Cuisine: Saved: | 345 | Recipe by: Australian Eggs |
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Chicken Fried Rice with Sliced Egg Omelette
Ingredients:
Method:
- Heat 2 teaspoons peanut oil in a wok or large deep non-stick frying pan over medium heat. Add 2 eggs and swirl around the pan to form a thin omelette. Cook for 1-2 minutes or until just set. Transfer to a board, roll and slice thinly. Repeat with 2 teaspoons oil and remaining eggs to make 2 omelettes.
- Add remaining peanut oil to wok and return to high heat. Stir-fry chicken for 2-3 minutes or until golden. Add capsicum, peas, half the shallots, sugar snap peas and the garlic and stir-fry for 1-2 minutes or until just tender. Add rice and stir-fry for 2 minutes or until heated through.
- Mix together half the kecap manis, rice wine and sesame oil and add to the wok, tossing gently until well combined. Fold through half the sliced omelette.
- To serve, divide the rice between bowls and top with remaining sliced omelette, remaining shallots and scatter of sesame seeds. Drizzle with remaining kecap manis.
Tips & Hints:
- This recipe is also a great way to use up leftover chicken
More Rice recipes from Australian Eggs
So Yummy
5
Alisa
1 year 4 months ago
Just loved this!! Will definitely be on our repeat list!!
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