Chicken and egg fried rice with peas and carrots. The timing includes a cooling allowance when starting with dry rice; use safely chilled rice if preparing it ahead.
Prepare and chill the rice first, then cook the chicken, vegetables and eggs before bringing everything together in a wide pan.
Serve straight from the pan. This method reheats chilled rice, so do not cool and reheat the finished fried rice again.
Cook the rice according to its packet. Spread it shallowly, cool promptly and refrigerate within one hour. Use within 24 hours. Allow around 60 minutes to cool and chill; do not leave it sitting out for that entire time.
Heat half the rapeseed oil in a wide pan. Cook the diced chicken for about 8–10 minutes, stirring, until it reaches 75°C for 30 seconds. Transfer to a clean plate.
Add the remaining rapeseed oil, carrot and spring-onion whites. Stir-fry for 4 minutes, then add garlic and peas and cook for another 3 minutes.
Push vegetables to the side. Add eggs to the clear part of the pan and scramble until set.
Add chilled rice, cooked chicken, soy sauce, sesame oil and pepper. Break up rice clumps and stir-fry until every part is steaming hot. Add spring-onion greens and serve immediately; do not cool and reheat the rice again.
This method reheats previously chilled rice. Serve straight away and do not cool and reheat the finished fried rice again.
Egg, soy, sesame and wheat/gluten in ordinary soy sauce.
Yield: 4 servings. Preparation and cooking times are estimates; allow the stated soaking, chilling or resting time.
