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Chicken and Egg Fried Rice

Chicken and Egg Fried Rice

This chicken and egg fried rice combines tender marinated chicken, fluffy scrambled eggs, and day-old rice tossed together in a hot pan. Ready in under 30 minutes, it is a satisfying one-pan meal.

⏱ Prep: 10 min ⏱ Cook: 15 min

Ingredients

  • 5 cup leftover rice (day-old, cold)
  • 1 tbsp Maggi Savor
  • 6 g rams Maggi Magic Sarap
  • 8 oz boneless chicken breast (diced)
  • 3 piece eggs (beaten)
  • 1.5 cup frozen green peas
  • 1.25 cup green onions (chopped)
  • 6 clove garlic (minced)
  • 6 tbsp oil

Instructions

  1. Combine the diced chicken breast and Maggi Savor in a bowl. Mix well and let it sit for 5 minutes.

  2. Heat 2 tablespoons of cooking oil in a pan over medium-high heat. Pour in the beaten eggs and cook while stirring until scrambled and firm. Break into small pieces, then set aside.

  3. Heat the remaining oil in the same pan. Add the marinated chicken and cook for 3 to 5 minutes or until cooked through. Smaller pieces cook faster and mix better with the rice.

  4. Add the garlic and cook until it starts to brown.

  5. Add the green peas and stir to combine.

  6. Put the leftover rice into the pan. Toss to combine and cook over high heat for 2 minutes. Leftover rice works best because it is less sticky.

  7. Add the Maggi Magic Sarap and continue cooking for 3 minutes while tossing.

  8. Return the cooked eggs to the pan. Add the green onions and toss to combine.

  9. Transfer to a serving plate and serve.