Chicken, Egg and Sweetcorn Fried Rice

By Sprig Originals ✓ · cooked up in Sprig

A gentle, no-heat fried rice built from things kids already like: soft scrambled egg, tender chicken, sweet corn and peas, all tossed with day-old rice and just enough soy and sesame to taste like takeaway. One pan, about half an hour, and mild enough that nobody picks it apart.

Ingredients

• 2 boneless skinless chicken breasts (about 1 lb), cut into 1/2-inch cubes
• 3 tbsp low-sodium soy sauce
• 2 tbsp vegetable oil

• 3 large eggs, beaten
• 4 cups cooked jasmine rice, cold (day-old is best)
• 1 cup frozen peas
• 1 cup canned sweetcorn, drained
• 2 garlic cloves, finely chopped
• 3 scallions, thinly sliced
• 1 tsp toasted sesame oil

Instructions

1. Toss the cubed chicken with 1 tablespoon of the soy sauce and set aside. Break up the cold rice with your fingers or a fork so there are no clumps, and have everything else measured out beside the stove — fried rice moves fast.
2. Heat 1 tablespoon of the vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the chicken in a single layer and cook, stirring only every minute or so, for 5 to 6 minutes until lightly golden and cooked through (165°F). Scrape onto a plate.
3. Reduce the heat to medium, add the beaten eggs to the empty pan and stir gently for 45 to 60 seconds until just set and soft. Slide the eggs out onto the plate with the chicken and break them into bite-size pieces with a spoon.
4. Add the remaining 1 tablespoon oil to the pan and raise the heat back to medium-high. Add the garlic and cook for 20 seconds, then add the rice. Press and stir it around the hot pan for 3 to 4 minutes until it is steaming and a few grains start to toast.
5. Stir in the peas and sweetcorn and cook for 2 minutes, until the peas are bright green and hot through. Return the chicken and egg to the pan along with the remaining 2 tablespoons soy sauce and toss for 1 minute so everything is evenly coated.
6. Turn off the heat, drizzle over the sesame oil, scatter on the scallions and give one last toss. Serve straight from the pan, with extra soy sauce on the table for anyone who wants it.
7. Serve warm.

Chef's tips

Nutrition (per serving, estimated)

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