Salt & Pepper Chicken Fried Rice by @veryhungrygreek

20 min

2 servings

🍗

250 g

Chicken breast

🧂

1.5 tsp

Chinese five spice

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🥢

10 ml

Soy sauce

🍯

7.5 ml

Honey

🧅

15 g

Spring onion

🫙

50 g

Chinese curry sauce

🍚

100 g

Basmati rice

🧅

60 g

White onion

🥚

100 g

Eggs

🫛

80 g

Frozen peas

🫗

5 ml

Sesame oil

🥢

10 ml

Dark soy sauce

🌱

3 g

Sesame seeds

  1. Butterfly
    • chicken breast

    Butterfly the chicken breast, then slice it through into two thin cutlets.

  2. Season
    • chicken breast
    • Chinese five-spice powder

    Season the chicken evenly with Chinese five-spice powder, salt, and black pepper.

  3. Spray
    • cooking oil spray

    Spray a frying pan with cooking oil spray and heat it over medium heat.

  4. Fry
    • chicken breast

    Fry the seasoned chicken for 4 minutes on the first side, then turn it over.

  5. Cook
    • chicken breast

    Cook the chicken for 4 minutes on the second side, until cooked through.

  6. Drizzle
    • honey
    • soy sauce
    • Chicken breast

    Increase the heat to high and drizzle the honey and soy sauce over the chicken during the final minute.

  7. Set
    • chicken breast

    Turn the chicken in the pan until it is coated in the sticky sauce, then set it aside to rest.

  8. Add
    • sesame oil
    • white onion

    Add sesame oil and finely diced white onion to the frying pan.

  9. Fry
    • white onion

    Fry the white onion for 2 minutes over medium heat until softened.

  10. Add
    • frozen peas

    Add the frozen peas and stir-fry them for 2 minutes until hot.

  11. Crack
    • egg
    • Spring onion
    • White onion

    Crack the eggs into the pan and scramble them with the vegetables until just set.

  12. Add
    • basmati rice
    • dark soy sauce

    Add the cold cooked basmati rice and dark soy sauce to the pan.

  13. Stir-fry
    • basmati rice
    • dark soy sauce

    Stir-fry the rice for 2 minutes until evenly coated and piping hot.

  14. Divide
    • basmati rice
    • chicken breast
    • Eggs

    Divide the egg fried rice between two bowls and place the glazed chicken on top.

  15. Drizzle
    • Chinese curry sauce
    • spring onion
    • sesame seeds

    Drizzle 25 g Chinese curry sauce over each serving and garnish with sliced spring onion and sesame seeds.

Salt & Pepper Chicken Fried Rice by @veryhungrygreek

20 min

2 servings

🍗

250 g

Chicken breast

🧂

1.5 tsp

Chinese five spice

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🥢

10 ml

Soy sauce

🍯

7.5 ml

Honey

🧅

15 g

Spring onion

🫙

50 g

Chinese curry sauce

🍚

100 g

Basmati rice

🧅

60 g

White onion

🥚

100 g

Eggs

🫛

80 g

Frozen peas

🫗

5 ml

Sesame oil

🥢

10 ml

Dark soy sauce

🌱

3 g

Sesame seeds

Preparation Steps

  1. Step 1/15

    Butterfly the chicken breast, then slice it through into two thin cutlets.

    🍗chicken breast
    🔪knife
    🪵cutting board

  2. Step 2/15

    Season the chicken evenly with Chinese five-spice powder, salt, and black pepper.

    🍗chicken breast
    🧂Chinese five-spice powder
    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/15

    Spray a frying pan with cooking oil spray and heat it over medium heat.

    🫗cooking oil spray
    🍳frying pan

  4. Step 4/15

    Fry the seasoned chicken for 4 minutes on the first side, then turn it over.

    🍗chicken breast
    🍳frying pan
    🥄spatula

  5. Step 5/15

    Cook the chicken for 4 minutes on the second side, until cooked through.

    🍗chicken breast
    🍳frying pan
    🥄spatula

  6. Step 6/15

    Increase the heat to high and drizzle the honey and soy sauce over the chicken during the final minute.

    🍯honey
    🥢soy sauce
    🍳frying pan
    🥄measuring spoons

  7. Step 7/15

    Turn the chicken in the pan until it is coated in the sticky sauce, then set it aside to rest.

    🍗chicken breast
    🍳frying pan
    🥄spatula

  8. Step 8/15

    Add sesame oil and finely diced white onion to the frying pan.

    🫗sesame oil
    🧅white onion
    🍳frying pan
    🔪knife
    🪵cutting board

  9. Step 9/15

    Fry the white onion for 2 minutes over medium heat until softened.

    🧅white onion
    🍳frying pan
    🥄spatula

  10. Step 10/15

    Add the frozen peas and stir-fry them for 2 minutes until hot.

    🫛frozen peas
    🍳frying pan
    🥄spatula

  11. Step 11/15

    Crack the eggs into the pan and scramble them with the vegetables until just set.

    🥚egg
    🍳frying pan
    🥄spatula

  12. Step 12/15

    Add the cold cooked basmati rice and dark soy sauce to the pan.

    🍚basmati rice
    🥢dark soy sauce
    🍳frying pan
    🥄measuring spoons

  13. Step 13/15

    Stir-fry the rice for 2 minutes until evenly coated and piping hot.

    🍚basmati rice
    🥢dark soy sauce
    🍳frying pan
    🥄spatula

  14. Step 14/15

    Divide the egg fried rice between two bowls and place the glazed chicken on top.

    🍚basmati rice
    🍗chicken breast
    🥄spatula

  15. Step 15/15

    Drizzle 25 g Chinese curry sauce over each serving and garnish with sliced spring onion and sesame seeds.

    🫙Chinese curry sauce
    🧅spring onion
    🌱sesame seeds
    🔪knife
    🪵cutting board
    🥄measuring spoons

Composition

Ingredients

Types

Meat, Poultry, Spices, Seasoning, Condiment, Sauce, Sweetener, Vegetables, Allium, Grains, Rice, Eggs, Legumes, Oil, Seeds, Garnish

Ingredients

Chicken breast, Chinese five spice, Salt, Pepper, Soy sauce, Honey, Spring onion, Chinese curry sauce, Basmati rice, White onion, Eggs, Frozen peas, Sesame oil, Dark soy sauce, Sesame seeds

Notes

Salt (to taste), Pepper (to taste), Spring onion (sliced), Chinese curry sauce (made up), Basmati rice (dry, cooked and cold, ideally a day old), White onion (finely diced), Eggs (medium), Sesame seeds (for serving, amount not given)

Allergens

Soy, Gluten, Egg, Sesame

Dietetics

Dietary regimen

High protein, Meal prep friendly

Calories

494 kcal

Macro nutrients

Protein: 44g, Fat: 11g, Carbohydrates: 58g, Fiber: 4g, Sugars: 7g

Nutritional Information

Minerals

Sodium: 1150mg, Iron: 3.5mg, Potassium: 510mg, Calcium: 70mg

Vitamins

Vitamin A: 110µg, Vitamin C: 14mg, Vitamin B12: 1.1µg, Vitamin B6: 0.8mg

Preparation

Time Information

Preparation

5 minutes

Cooking

15 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

frying pan, knife, cutting board, spatula, measuring spoons, mixing bowl

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Meal Prep, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@veryhungrygreek

Origin

Cuisine

Chinese

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Tender, Juicy, Fluffy, Soft, Slightly crisp

Flavors

Savory, Salty, Sweet, Umami, Aromatic, Spiced

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked chicken and rice out for longer than 2 hours.,Refrigerate promptly after cooling.), fridge : 3 days (Store in an airtight container at 4°C or below.,Cool cooked rice quickly before refrigerating.,Reheat once until steaming hot throughout.), freezer : 2 months (Freeze in airtight single-serving containers.,Freeze without the spring onion garnish for best quality.,Defrost in the fridge and reheat until steaming hot.)