This homemade version of the take-out classic is made with just seven ingredients and all in one pan. It comes together in no time at all, is super flexible, and 100% budget-friendly.
Ingreadient
- ½ cup oil(100 mL)
- 4 eggs
- 1 pinch salt
- ½ lb boneless, skinless chicken breast(200 g), sliced
- 1 ¾ cups rice(400 g), cooked
- 5 oz mixed vegetable(150 g)
- ¼ cup light soy sauce(50 mL)
- 1 oz spring onion(30 g)
Direction
- Heat a wok over medium-high heat for 5 minutes. Add the oil then stir in eggs and fry until just cooked. Once cooked, remove eggs from the wok and set aside.
- Heat up the wok until smoking hot and pour in the oil.
- Add the chicken breast and fry until they are just cooked.
- Add the rice and keep frying until they turn slightly brown.
- Add the vegetables and fry everything together until they are thoroughly cooked.
- Pour in the soy sauce and stir.
- Add the cooked eggs back in and toss them around until they break into pieces.
- Add in the spring onions and serve.
