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Shredded Chicken Egg Fried Rice

Prep time: 25 mins I Cooking time: 30 mins I Serving: 3 - 4



Shredded Chicken

Ingredients:

2 tbsp / 30 ml Veg Oil (divided equally)

1 cup / 250 g Pulled / Shredded Chicken

½ cup / 120 ml Chicken Stock (reserved / store bought)

1 Egg

1 tsp Black Pepper Powder

2 Onions, medium sized (chopped)

2 cups / 500 gms Cooked Rice

1 medium sized / 3 tbsp. / 40 g Carrot, chopped

1 medium sized / 3 tbsp. / 40 g Green Capsicum, chopped

1 small sized / 2 tbsp. / 25 g Red Capsicum, chopped (optional)

1 tsp Garlic Powder

2 tsp Vinegar

1 tbsp Soy Sauce

Salt to Taste

Method :

Place the chicken in the pan and season it with salt and pepper To the pan drizzle veg oil and heat on medium flame Cook the chicken for about 3-4 min or until light golden brown To the pan add water and once it starts boiling, cover it with a lid and cook it on low-medium heat for approx. 15 - 20 min. Keep turning the sides Check the chicken with tong/fork if it starts separating in a thread then it's done. Separate the chicken from the stock in case it's there ( Reserve the stock as it can be used in different recipes of chicken) Dish out on a chopping board and let it cool down Once cold with the help of two forks or hands gently pull or shred chicken and place it in a bowl. Keep aside for later use Note : You may also deep freeze this pulled chicken for 10- 15 days


Shredded Chicken Egg Fried Rice Ingredients 2 tbsp / 30 ml Veg Oil (divided equally)

1 cup / 250 g Pulled / Shredded Chicken

½ cup / 120 ml Chicken Stock (reserved / store bought)

1 Egg

1 tsp Black Pepper Powder

2 Onions, medium sized (chopped)

2 cups / 500 gms Cooked Rice

1 medium sized / 3 tbsp. / 40 g Carrot, chopped

1 medium sized / 3 tbsp. / 40 g Green Capsicum, chopped

1 small sized / 2 tbsp. / 25 g Red Capsicum, chopped (optional)

1 tsp Garlic Powder

2 tsp Vinegar

1 tbsp Soy Sauce

Salt to Taste

Method :

Heat 1 tbsp of veg oil in a non stick pan on a medium flame


To the pan add the shredded pulled chicken and stir for 1-2 mins on medium heat


To the pan add the reserved chicken stock and stir for 4-5 min on medium heat until dried (will soften the shredded chicken)


To the pan add well beaten egg. Mix well


Once done, dish out in a plate/bowl. Set aside for later use


Heat 1 tbsp of veg oil in a non stick pan on a medium flame


To the pan add the chopped onions and sauté until soft for 3-4 mins on medium heat. Keep stirring


To the pan add cooked rice, capsicum (red & green), carrots, black pepper powder, garlic powder, salt, vinegar, soy sauce and shredded chicken & egg mix. Fold in; stir-fry for 1 minute and serve hot.


Time To taste:)

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