Chicken and Egg Fried Rice

This chicken and egg fried rice combines tender marinated chicken, fluffy scrambled eggs, and day-old rice tossed together in a hot pan. Ready in under 30 minutes, it is a satisfying one-pan meal.

Prep Time10

Cook Time15

Marinating Time5

Total Time25

Course: Dinner, Lunch, Main Course, Main Dish

Cuisine: Asian, Chinese, Filipino

Keyword: chicken and egg fried rice, chicken recipe, comfort food, fried rice, quick

Servings: people

Calories: 442kcal

Cost: $

Equipment

Large pan or wok A wide surface helps the rice fry evenly without steaming.
Mixing bowl For marinating the chicken.

Ingredients

5 cups leftover rice day-old, cold
1 tablespoon Maggi Savor
6 grams Maggi Magic Sarap
8 oz boneless chicken breast diced
3 pieces eggs beaten
1/2 cup frozen green peas
1/4 cup green onions chopped
6 cloves garlic minced
6 tablespoons cooking oil

US Customary - Metric

Instructions

Combine the diced chicken breast and Maggi Savor in a bowl. Mix well and let it sit for 5 minutes.
8 oz boneless chicken breast, 1 tablespoon Maggi Savor
Heat 2 tablespoons of cooking oil in a pan over medium-high heat. Pour in the beaten eggs and cook while stirring until scrambled and firm. Break into small pieces, then set aside.
6 tablespoons cooking oil, 3 pieces eggs
Heat the remaining oil in the same pan. Add the marinated chicken and cook for 3 to 5 minutes or until cooked through. Smaller pieces cook faster and mix better with the rice.
6 tablespoons cooking oil, 8 oz boneless chicken breast
Add the garlic and cook until it starts to brown.
6 cloves garlic
Add the green peas and stir to combine.
1/2 cup frozen green peas
Put the leftover rice into the pan. Toss to combine and cook over high heat for 2 minutes. Leftover rice works best because it is less sticky.
5 cups leftover rice
Add the Maggi Magic Sarap and continue cooking for 3 minutes while tossing.
6 grams Maggi Magic Sarap
Return the cooked eggs to the pan. Add the green onions and toss to combine.
3 pieces eggs, 1/4 cup green onions
Transfer to a serving plate and serve.

Notes

Wok heat – If you have a wok, use it over the highest flame your stove allows. The extra heat gives the rice a lightly charred, smoky flavor that a regular pan cannot match.

Egg texture option – For softer, ribbon-like egg pieces, pour the beaten eggs directly over the rice in the last minute of cooking and toss quickly instead of scrambling them separately.

Oil choice – Vegetable oil or canola oil works well because of the high smoke point. Sesame oil burns quickly at high heat, so add a few drops at the very end for flavor if desired.

Freezing – This fried rice freezes well for up to 2 months. Pack in single-serve portions and reheat in a hot pan with a splash of water to loosen the grains.

Nutrition