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Cooking Advice
- Use day-old rice for the best texture; fresh rice can be too soft and sticky.
- Cook the chicken in batches if needed to avoid overcrowding the pan, which helps it brown better.
- Add the soy sauce gradually and taste as you go to avoid over-salting.
Ingredients 0/18
Why This Dish Is Hard To Resist
Step 1
Boil a pot of salted water. Add the soaked rice and cook it until it’s about 80% done. Drain the rice and let it cool while you get everything else ready.
Step 2
Heat a little oil in a pan. Beat 2 eggs with a pinch of salt and a tiny bit of yellow food coloring (optional). Pour the eggs into the pan, cook for a minute or two, then scramble them gently. Set the eggs aside.
Step 3
In another pan, heat some oil and sauté chopped garlic and red chilies for about a minute. Add the chicken and cook until it’s no longer pink, about 3-4 minutes. Season with salt.
Step 4
Toss in chopped French beans, carrot, capsicum, and cabbage. Stir-fry everything together for a couple of minutes. Then add soy sauce and red chili sauce, mixing well to coat the veggies and chicken.
Step 5
Finally, add the cooked rice and scrambled eggs to the pan. Sprinkle in some pepper and stir everything together until well combined and heated through. Serve hot and enjoy!
