Egg Fried Chicken Rice

Prepare the rice according to the package instructions.

• 2⁄3 cup Rice

Finely chop the garlic. Cut the spring onions into rings and put everything in a small bowl. Coarsely chop the chili, dice the bell pepper and put into a second bowl.

• 1 ⁠½ Garlic cloves (~ 0.2 oz)
• 2 Green onions (~ 2.5 oz)
• ½ Chili pepper (~ 0.1 oz)
• ½ Bell pepper, red (~ 2.6 oz)

Add the eggs into a bowl and whisk well.

• 2 Eggs (~ 3.9 oz)

Cut the meat into bite size pieces.

• 3.5 oz Chicken breast

Heat the oil in a non stick frying pan. Add the meat into the pan, fry from all sides until the meat ist fully cooked and set aside.

• 1 tsp Canola oil

Heat the oil in the non pan over high heat. Add the garlic and spring onion into the pan and fry for approx. 1-2 minutes.

• 1 tsp Canola oil

Turn the heat to medium, add the oil and eggs into the pan and scramble them.

• 1 tsp Canola oil

Add the rice and fry for approx. 2-3 minutes.

Add the soy sauce, chilisauce and honey into the pan and fry for an extra 3-4 minutes.

• 2 Tbsp Soy sauce, light
• 2 tsp Hot sauce (e.g. Sriracha)
• 1 tsp Honey

Add the chili, chicken and bell pepper into the pan, fry for an additonal 1-2 minutes, turn off the heat, season with toasted sesame oil and serve. Attention: Since the sesame oil tastes very strong use it cautiously. A few drops are often enough.

• Sesame seed oil

Enjoy your meal!