Chicken Egg Fried Rice 😋 @mukeem03

Ingredients

• 300 g Boneless Chicken Breast (cut into bite‑size pieces)
• 1 piece Red Capsicum (seeded and diced)
• 1 piece Yellow Capsicum (seeded and diced)
• 1 piece Green Capsicum (seeded and diced)
• 1 medium Onion (finely chopped)
• 2 tbsp Vegetable Oil (for frying)
• 1 tsp Peri‑Peri Masala (spicy seasoning blend)
• 1/2 tsp Chili Powder (adjust to heat preference)
• 2 tbsp Water (helps steam chicken)
• 2 large Eggs (beaten with salt and chili powder)
• 1/2 tsp Salt (or to taste)
• 2 tbsp Soy Sauce (light soy preferred)
• 1 tbsp Tomato Ketchup (adds sweetness)
• 1 tbsp Mayonnaise (adds richness)
• 1/2 tsp Chili Flakes (optional extra heat)
• 1/4 tsp Oregano (dried)
• 1 tbsp Pizza Sauce (for tangy depth)
• 1 tbsp Pasta Sauce (adds umami)
• 3 cups Cooked Rice (day‑old) (preferably refrigerated overnight)

Instructions

1. Prepare Ingredients

   Trim any sinew from the chicken and cut into bite‑size pieces. Dice the red, yellow and green capsicums, and finely chop the onion. Beat the eggs with a pinch of salt and chili powder in a mixing bowl.

   Time: PT5M

2. Cook Chicken with Spices

   Heat 1 tbsp oil in the wok over medium‑high heat. Add the chicken pieces, sprinkle with peri‑peri masala, chili powder, and a pinch of salt. Stir‑fry for 2‑3 minutes, then add 2 tbsp water, cover, and let steam for another 4 minutes until the chicken is cooked through.

   Time: PT7M

   Temperature: medium‑high

3. Set Chicken Aside

   Transfer the cooked chicken to a plate and set aside while you scramble the eggs.

   Time: PT1M

4. Scramble Eggs with Onion

   Add the remaining 1 tbsp oil to the wok. Toss in the chopped onion and sauté for 1 minute until translucent. Pour in the beaten eggs and let sit for a few seconds, then gently stir to scramble until just set.

   Time: PT3M

   Temperature: medium

5. Add Vegetables and Sauces

   Add the diced capsicums to the wok and stir‑fry for 2 minutes. Then stir in soy sauce, tomato ketchup, mayonnaise, pizza sauce, pasta sauce, chili flakes, oregano, and the peri‑peri masala used earlier. Mix well to coat the veggies.

   Time: PT3M

   Temperature: medium

6. Combine Rice and Chicken

   Return the cooked chicken to the wok, then add the day‑old rice. Toss everything together over high heat for 3‑4 minutes, breaking up any clumps, until the rice is hot and evenly coated with the sauce.

   Time: PT4M

   Temperature: high

7. Finish and Serve

   Give the fried rice a final taste, adjust seasoning if required, and serve hot straight from the wok or transfer to a serving bowl.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g