Chicken and carrot fried rice

Ingredients

• Jasmine rice300 g
• Water (for the rice)450 ml
• Chicken breast450 g
• Carrots250 g
• Medium eggs110 g (2 eggs)
• Fresh ginger10 g
• Sunflower oil30 g
• Fine salt6 g

Allergens

Eggs

Method

1. Rinse the rice in cold water until the water runs almost clear.
2. Cook it with 450 ml of water and 2 g of salt in a covered pot for 12 minutes over a low heat, then leave it to rest for 10 minutes.
3. Spread the rice out on a tray and let it cool: this way the grains will remain separate when pan-frying.
4. Dice the chicken into 1.5 cm cubes and cut the carrots into thin matchsticks.
5. Peel and grate the ginger.
6. In a wok, heat half the oil and stir-fry the chicken over a high heat for 5-6 minutes, then set aside.
7. In the same wok, stir-fry the carrots with the ginger for 3 minutes.
8. Push the vegetables to the sides, pour the beaten eggs into the centre and scramble them quickly.
9. Add the rice, chicken, remaining oil and salt, stir-frying everything over a high heat for 3 minutes.
10. Taste, adjust the seasoning and serve immediately.