Asian-style chicken fried rice

A complete, tasty dish ready in 20 minutes flat — homemade street food style

Prep time: 10 min
Cook time: 10 min
Difficulty: easy
Equipment: a large stainless steel pan

Ingredients (for 2 people)

• 200 g cooked rice (ideally cold, day-old rice)

• 1 chicken fillet (approx. 150 g)

• 1 carrot

• 1 small onion

• 1 garlic clove

• 2 tbsp soy sauce

• 1 tbsp nuoc-mâm sauce (optional)

• 2 eggs

• 1 tbsp neutral oil (sunflower or toasted sesame)

• Chives, sesame seeds, pepper

🔥 Before you start: heat your stainless steel pan like a pro

Heat the pan over medium heat until a drop of water "bounces" and rolls like a marble. At this point, you can cook without fear: the heat is perfect, nothing will stick.

Preparation

1. Finely slice the chicken, as well as the garlic, onion, and carrot (julienned or small diced).

2. Pour the oil into the hot pan, add the garlic and onion, and sauté for 1 to 2 minutes. Then, add the chicken and brown it for 3 to 4 minutes.

3. Add the carrot, and sauté over high heat to keep some crunch.

4. Push the ingredients to one side of the pan, crack the eggs on the other side, quickly scramble them with a spatula, then mix everything together.

5. Add the cold rice, breaking it up well with the spatula to prevent clumps.

6. Pour in the soy sauce and nuoc-mâm, mix vigorously over high heat so everything is well coated.

7. Pepper, adjust seasoning if needed, then sprinkle with chives and sesame seeds before serving.

🥢 The little extra

This fried rice is even better with a squeeze of lime juice or a few drops of toasted sesame oil at the end. You can also add peas, bean sprouts, or grated fresh ginger.

Veggie option?

Replace the chicken with grilled tofu, or extra scrambled eggs. You can also make a 100% vegetable version (carrots, bell peppers, broccoli, green onions…).